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Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat

Crossref DOI link: https://doi.org/10.1007/s11694-016-9445-6

Published Online: 2016-11-15

Published Print: 2017-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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