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Preparation of High-Quality Fermented Fish Product
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Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs

I Valencia1, D Ansorena, I Astiasarán

  • 1Department of Food Science, Food technology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008-Pamplona, Spain.

Meat Science
|November 9, 2011
PubMed

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