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Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
 
 

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Journal: Foods, 2021
Volume: 10
Number: 890

Article: Sausages: Nutrition, Safety, Processing and Quality Improvement
Authors: by Javier Carballo
Link: https://www.mdpi.com/2304-8158/10/4/890

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