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1 research outputs found
Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)
Author
A.O.A.C. (Association of Official Analyical Chemists)
Alderman
+26Â more
Anabela S.G. Costa
British Department of Health
Daley
Eulália Mendes
Ferreira
Ferreira
He
Instituto Nacional de Saúde Dr. Ricardo Jorge
Krauss
Kris-Etherton
Kris-Etherton
Maria Beatriz P.P. Oliveira
McAfee
McNamara
Nuernberg
Otten
Patarata
Rita C. Alves
Simopoulos
Soares
Stamler
Susana Casal
SÃlvia D. Campos
U.S. Department of Agriculture
Williams
Wood
Publication venue
'Elsevier BV'
Publication date
Field of study
Full text link
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