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wissenschaftlicher Artikel научна статия 2008 թվականի հունիսի 3-ին հրատարակված գիտական հոդված 2008年论文 ৩ জুন ২০০৮-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ 2008年論文 artículo científico publicado en 2008 teaduslik artikkel vitenskapelig artikkel научни чланак scientific article published on 3 June 2008 artigo científico tieteellinen artikkeli articolo scientifico научни чланак 2008年論文 2008年论文 2008年の論文 наукова стаття, опублікована в червні 2008 naučni članak บทความทางวิทยาศาสตร์ videnskabelig artikel scienca artikolo научная статья 2008年论文 2008年論文 bài báo khoa học מאמר מדעי artigo científico επιστημονικό άρθρο scientific article published on 3 June 2008 artykuł naukowy مقالة علمية نشرت في 3 يونيو 2008 artikull shkencor vetenskaplig artikel სამეცნიერო სტატია 2008年论文 мақолаи илмӣ 2008 nî lūn-bûn article científic 2008年论文 2008年論文 tudományos cikk article scientific artículu científicu espublizáu en 2008 vedecký článok article scientifique scientific article published on 3 June 2008 articol științific artigo científico bilimsel makale vitskapeleg artikkel 2008년 논문 wetenschappelijk artikel 2008年論文 vědecký článek artikulong pang-agham artikel ilmiah 2008年论文
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J Gelabert M D Guàrdia
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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
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Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate
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10.1016/J.MEATSCI.2008.05.031