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Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage Chourico Grosso de Estremoz e Borba PGI

MEAT SCIENCE (2010)

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Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage Chourico Grosso de Estremoz e Borba PGI

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