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J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro and J. A. Pérez-Alvarez, “Physico-Chemical and Microbiological Profiles of ‘Salchichón’ (Spanish dry fermented sausage) Enriched with Orange Fiber,” Meat Science, Vol. 80, No. 2, 2008, pp. 410-417. doi:10.1016/j.meatsci.2008.01.010
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