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bibliographicCitation Gianelli MP, Olivares A, Flores M. Key aroma components of a dry-cured sausage with high fat content (sobrassada). Food Sci Technol Int. 2011 Feb;17(1):63–71. doi: 10.1177/1082013210368557. PMID: 21364047.
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title Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)
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