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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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Shelf life of packaged sliced dry fermented sausage under different temperature

Mario Sčetar1, Edita Kovačić, Mia Kurek

  • 1University of Zagreb, Faculty of Food Technology and Biotechnology Pierottijeva 6, 10000 Zagreb, Croatia.

Meat Science
|January 12, 2013
PubMed

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