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The effect of paprika, garlic and salt on rancidity in dry sausages

M M Aguirrezábal1, J Mateo, M C Domínguez

  • 1Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Campus Vegazana s/n, 24007 León, Spain.

Meat Science
|November 9, 2011
PubMed

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