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Journal: Foods, 2023
Volume: 12
Number: 3958

Article: The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
Authors: by Mauricio Arango-Herrán, Fini Sánchez-García, Víctor M. Palacios and Ana M. Roldán
Link: https://www.mdpi.com/2304-8158/12/21/3958

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