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Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture

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Bibliographic Details
Main Author:	Claudia Fieira
Format:	Artículo científico
Language:	en
Published:	Universidade Estadual de Maringá 2015
Subjects:	Ingeniería salts Meat products sodium content texture profile
Online Access:	Acceder al recurso
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