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Journal: Foods, 2020
Volume: 9
Number: 554
Article:
Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
Authors:
by
Miguel Elias, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia and Maria João Fraqueza
Link:
https://www.mdpi.com/2304-8158/9/5/554
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