Fungal diversity along the maturation of dry cured sheep legs: analysis of raw materials, product and environment.
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Main Authors: | , , , , , |
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Other Authors: | |
Format: | Parte de livro biblioteca |
Language: | Ingles English |
Published: |
2022-01-04
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Subjects: | Ovino, Carne, Fungo, Carne Tratada, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138723 |
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