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Preparation of High-Quality Fermented Fish Product
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Shelf life of fresh sausages stored under modified atmospheres

P Tremonte1, E Sorrentino, M Succi

  • 1Dipartimento di Scienze e Tecnologie Agro-alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Campobasso, Italy.

Journal of Food Protection
|December 17, 2005
PubMed

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