The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
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Aug 11, 2021
About this article
Published Online: Aug 11, 2021
Page range: 1 - 6
Received: Nov 10, 2020
Accepted: Mar 31, 2021
DOI: https://doi.org/10.2478/plua-2021-0001
Keywords
© 2021 Ilze Gramatina et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Gramatina, Ilze
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
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