Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
- 28 November 2007
- journal article
- Published by Elsevier in Meat Science
- Vol. 80 (2), 173-182
- https://doi.org/10.1016/j.meatsci.2007.11.017
Abstract
No abstract availableKeywords
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