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Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

Valeria Soledad Eim, Susana Simal, Carmen Rosselló, Antoni Femenia

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Key concepts: Ripening, Food science, Fermentation, Chemistry, Fatty acid, Biochemistry

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Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada) — Research Paper | ScholarLens