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J.MEATSCI.2018.09.001
J.MEATSCI.2018.09.001
http://dx.doi.org/10.1016/J.MEATSCI.2018.09.001
Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
P356
Q90616082-84E9D117-AB33-4310-8EB2-E4707550B648
P356
J.MEATSCI.2018.09.001
http://dx.doi.org/10.1016/J.MEATSCI.2018.09.001