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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.
- Published in:
- Foods, 2022, v. 11, n. 23, p. 3886, doi. 10.3390/foods11233886
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- Article
Influence of lactic acid microorganisms on the formation of quality of dry sausages.
- Published in:
- EurAsian Journal of Biosciences, 2020, v. 14, n. 1, p. 117
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- Publication type:
- Article