Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes
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| Description | scientific article published on 01 November 2011 |
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author: Santiago Ruiz-Moyano María José Benito María de Guía Córdoba Alberto Martín |
| Publication date | November 1, 2011 |
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