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Vista previa | Fecha de publicación | Título | Autor(es) | Acceso |
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sep-2020 | Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages | |||
7-nov-2021 | Effect of probiotic Lactiplantibacillus plantarum and chestnut flour (Castanea sativa mill) on microbiological and physicochemical characteristics of dry-cured sausages during storage |