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    Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat

    Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat by CAPITA, Rosa, LLORENTE-MARIGOMEZ, Sandra, PRIETO, Miguel, ALONSO-CALLEJA, Carlos

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