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Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
 
 

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Journal: Foods, 2022
Volume: 11
Number: 3558

Article: Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile
Authors: by Miriam M. Selani, Ana M. Herrero and Claudia Ruiz-Capillas
Link: https://www.mdpi.com/2304-8158/11/22/3558

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