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Proteolysis, physicochemical characteristics and free fatty acid composition of dry sausages made with deer (Cervus elaphus) or wild boar (Sus scrofa) meat: A preliminary study
A. Soriano, B. Cruz, L. Gómez, C. Mariscal, A. García RuizVolume:
96
Year:
2006
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2005.02.019
File:
PDF, 190 KB
english, 2006