Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

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Bibliographic Details
Main Author:	Anna Cecilia VENTURINI
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:	Agrociencias salmonella clostridium acceptance test instrumental color Centesimal composition
Online Access:	Acceder al recurso
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