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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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Dry fermented sausages enriched with lycopene from tomato peel

M M Calvo1, M L García, M D Selgas

  • 1Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva 3, 28006 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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