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Q44609314-E9144F78-A509-4653-802A-8F57D55BE5BB
Q44609314-E9144F78-A509-4653-802A-8F57D55BE5BB
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http://www.wikidata.org/entity/statement/Q44609314-E9144F78-A509-4653-802A-8F57D55BE5BB
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-E9144F78-A509-4653-802A-8F57D55BE5BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44609314-E9144F78-A509-4653-802A-8F57D55BE5BB
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504658bd9729b6ba5e81687286be333b9d957197
P2860
Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems