Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. (Q46907287)
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scientific article published on 6 July 2007
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage. |
scientific article published on 6 July 2007 |
Statements
Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage (English)