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Sensory acceptability of slow fermented sausages based on fat content and ripening time
Meat science

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Sensory acceptability of slow fermented sausages based on fat content and ripening time
Author(s) of Article  Will be identified in next release
Citation  Meat science 2010 v.86 no.2 pp. 251-257
Click to View  (Click to View)
Date of Publication  2010
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=570221
Name of Publication  Meat science
Publishing Company  Will be identified in next release
Accession Number  171738