Detalles del autor

Penna, Ana Lúcia Barretto, Department of Food Technology and Engineering, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Rua Cristóvão Colombo, 2265, 15.054-000, São José do Rio Preto, SP, Brazil

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    Influence of fat level reduction in the drying of Italian salami
    Resumen


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