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Q44609314-C341E730-8FA4-48E5-8ACE-A31F7796153F
Q44609314-C341E730-8FA4-48E5-8ACE-A31F7796153F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44609314-C341E730-8FA4-48E5-8ACE-A31F7796153F
Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.
P2860
Q44609314-C341E730-8FA4-48E5-8ACE-A31F7796153F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44609314-C341E730-8FA4-48E5-8ACE-A31F7796153F
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wasDerivedFrom
504658bd9729b6ba5e81687286be333b9d957197
P2860
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl