Statistics for Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups
Total visits
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| Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups | 25 |
Total visits per month
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| May 2025 | 1 |
| June 2025 | 0 |
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| Microbiological and Physicochemical.pdf | 33 |
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