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Journal: Foods, 2020
Volume: 9
Number: 1813
Article:
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
Authors:
by
Miriam RodrÃguez-González, Sonia Fonseca, Juan A. Centeno and Javier Carballo
Link:
https://www.mdpi.com/2304-8158/9/12/1813
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