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Journal: Antioxidants, 2015
Volume: 4
Number: 42

Article: Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage
Authors: by Mirian Pateiro, Roberto Bermúdez, José Manuel Lorenzo and Daniel Franco
Link: https://www.mdpi.com/2076-3921/4/1/42

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