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Determination of the sensory attributes of a Spanish dry-cured sausage. [electronic resource]

By:

Pérez-Cacho, M P Ruiz

Contributor(s):

Producer: 20121002Description: 620-33 p. digitalISSN:

0309-1740

Online resources:

Available from publisher's website

In: Meat science vol. 71

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Publication Type: Journal Article

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