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Preparation of High-Quality Fermented Fish Product
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Biochemical traits of Ciauscolo, a spreadable typical Italian dry-cured sausage

Antonio Trani1, Giuseppe Gambacorta, Pasqua Loizzo

  • 1Dipto. di Progettazione e Gestione del Sistemi Agro-zootecnici e forestali, Univ. di Bari, Bari, Italy.

Journal of Food Science
|August 21, 2010
PubMed

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