Utilization of cereal and fruit fibres in low fat dry fermented sausages
María L. García(Biomedical Research Networking Center on Neurodegenerative Diseases), M.D. Selgas(Universidad Complutense de Madrid), Magdalena Gálvez(Universidad Complutense de Madrid), Carmen Casás(Universidad Complutense de Madrid), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia)
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