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Journal: Molecules, 2024
Volume: 29
Number: 5826

Article: Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition
Authors: by Patrycja Skwarek, Jose M. Lorenzo, Laura Purriños and Małgorzata Karwowska
Link: https://www.mdpi.com/1420-3049/29/24/5826

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