C., Roseiro L.
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Vol 3, No 3 (2014) - Articles
The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile
Abstract PDF
Journal of Food Research ISSN 1927-0887 (Print) ISSN 1927-0895 (Online) E-mail: jfr@ccsenet.org
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