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Journal: Foods, 2022
Volume: 11
Number: 2606

Article: Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
Authors: by Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Maite Sánchez-Giraldo and Carmen Avilés-Ramírez
Link: https://www.mdpi.com/2304-8158/11/17/2606

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