Statistics for An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
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| An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage | 144 |
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| [10]Cadavez_et_al_2016_LWT.pdf(legacy) | 11 |
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