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Journal: Foods, 2024
Volume: 13
Number: 3133

Article: Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)
Authors: by Matilde D’Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, Jesús Javier García-Parra, María Jesús Martín-Mateos and María Rosario Ramírez-Bernabé
Link: https://www.mdpi.com/2304-8158/13/19/3133

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