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Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage
Cachaldora, Aida, García, Gloria, Lorenzo, José M., García-Fontán, M. CaminoVolume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.08.028
Date:
February, 2013
File:
PDF, 457 KB
english, 2013