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Page 1
Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages.
Foods. 2020 Oct 21;9(10):1505. doi: 10.3390/foods9101505.
Foods. 2020.
PMID: 33096605
Free PMC article.
Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
Delgado J, Rondán JJ, Núñez F, Rodríguez A.
Delgado J, et al. Among authors: rondan jj.
Int J Food Microbiol. 2021 Feb 2;339:109016. doi: 10.1016/j.ijfoodmicro.2020.109016. Epub 2020 Dec 8.
Int J Food Microbiol. 2021.
PMID: 33360159
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Uncertain conclusion or contusion.
Martín M, Luyando LH, Rondán JJ, Cubero GI.
Martín M, et al. Among authors: rondan jj.
Int J Cardiovasc Imaging. 2009 Oct;25(7):653-5. doi: 10.1007/s10554-009-9479-5. Epub 2009 Jul 28.
Int J Cardiovasc Imaging. 2009.
PMID: 19636809
No abstract available.
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