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Journal: Foods, 2020
Volume: 9
Number: 476

Article: Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
Authors: by Marco Cullere, Enrico Novelli and Antonella Dalle Zotte
Link: https://www.mdpi.com/2304-8158/9/4/476

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