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Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal
 
 
Proceeding Paper

Article Versions Notes

Proceedings 2021, 70(1), 17; https://doi.org/10.3390/foods_2020-07700
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article pdf uploaded. 2 March 2021 12:52 CET Version of Record https://www.mdpi.com/2504-3900/70/1/17/pdf
article html file updated 19 July 2022 11:15 CEST Original file https://www.mdpi.com/2504-3900/70/1/17/html
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