Effects of preservative agents on quality attributes of dry-cured fermented sausages

1. Álvarez, M.
2. Andrade, M.J.
3. García, C.
4. Rondán, J.J.
5. Núñez, F.

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DOI: 10.3390/FOODS9101505 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus