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Spoilage and pathogenic bacteria isolated from two types of portuguese dry smoked sausages after shelf-life period in modified atmosphere package

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Bibliographic Details
Main Author:	J. S. T. Matos
Format:	Artículo científico
Language:	en
Published:	Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2006
Subjects:	Química Chouriço bacteria shelf life identification modified atmosphere package
Online Access:	Acceder al recurso
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