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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 Rodríguez-González, Sonia Fonseca, Juan A. Centeno and Javier Carballo
Link: https://www.mdpi.com/2304-8158/9/12/1813

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