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Journal: Foods, 2022
Volume: 11
Number: 2833

Article: Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages
Authors: by Begoña Panea and Guillermo Ripoll
Link: https://www.mdpi.com/2304-8158/11/18/2833

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