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Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits
Cullere, Marco, Novelli, Enrico, Dalle Zotte, AntonellaVolume:
9
Journal:
Foods
DOI:
10.3390/foods9040476
Date:
April, 2020
File:
PDF, 1.28 MB
2020