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Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages
Dong-Gyun Yim (Yim DG), Kyoung-Hwan Jang (Jang KH), Ku-Young Chung (Chung KY)
Asian-Australas J Anim Sci. 2016;29(1):119-125. Published online 2015 Sep 10 DOI: https://doi.org/10.5713/ajas.15.0180
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