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The impact of physicochemical properties of traditional dry-fermented sausages on surface mould nascence
The impact of physicochemical properties of traditional dry-fermented sausages on surface mould nascence
2020
Nada Vahčić
Tina Lešić
Manuela Zadravec
Irena Perković
Maja Kiš
Vesna Jaki
Jelka Pleadin
Keywords:
Chemistry
Food science
Fermentation
Correction
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