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Meat Science|November 9, 2011
Taste compounds in chorizo and their changes during ripeningJ Mateo, M C Domínguez, M M Aguirrezábal, et al.
Meat Science|November 9, 2011
The effect of paprika, garlic and salt on rancidity in dry sausagesM M Aguirrezábal, J Mateo, M C Domínguez, et al.
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