Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

1. Hernández-Jiménez, M.
2. Martínez-Martín, I.
3. Vivar-Quintana, A.M.
4. Revilla, I.

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DOI: 10.3390/FOODS11152313 GOOGLE SCHOLAR lock_openAcceso abierto editor