Inicio  /  POULTRY SCIENCE  /  Vol: 90 Núm: 6 Par: 0 (2011)  /  Artículo
ARTÍCULO
TITULO

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

J. M. Lorenzo    
S. Temperán    
R. Bermúdez    
L. Purriños    
and D. Franco    

Resumen

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