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The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
2021
Ilze Gramatina
Jānis Sauka
Aleksandrs Semjonovs
Sintija Strode
Evita Straumite
Keywords:
Food science
quality
Biology
Sensory system
Correction
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