"Alicia Olivares" . . "10.1016/J.MEATSCI.2010.04.005" . . "Jos\u00E9 Luis Navarro" . "im April 2010 ver\u00F6ffentlichter wissenschaftlicher Artikel"@de . . "\u043D\u0430\u0443\u043A\u043E\u0432\u0430 \u0441\u0442\u0430\u0442\u0442\u044F, \u043E\u043F\u0443\u0431\u043B\u0456\u043A\u043E\u0432\u0430\u043D\u0430 \u0432 \u0436\u043E\u0432\u0442\u043D\u0456 2010"@uk . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@nl . "251-257" . . . . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@nl . . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@en . "2010-04-28T00:00:00Z"^^ . "wetenschappelijk artikel"@nl . "20510528" . "2" . . "art\u00EDculu cient\u00EDficu espubliz\u00E1u n'abril de 2010"@ast . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@en . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@nl . . . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@en . . "scientific article published on 28 April 2010"@en . . "86" . "Sensory acceptability of slow fermented sausages based on fat content and ripening time"@en . . . .