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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Changes in several constituents during the ripening of 'Chorizo' - A spanish dry sausage

A L Lois1, L M Gutiérrez, J M Zumalacárregui

  • 1Departament de Tecnología y Bioquímica de los Alimentos Facultad de Veterinaria, Universidad de León, Spain.

Meat Science
|November 8, 2011
PubMed

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