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Journal: Biomolecules, 2022
Volume: 12
Number: 1695

Article: Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
Authors: by Patrycja Skwarek and Małgorzata Karwowska
Link: https://www.mdpi.com/2218-273X/12/11/1695

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