Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
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J. Beltrán | P. Roncalés | D. Djenane | Irene Cilla | Luis Martínez | José Antonio Beltrán | Pedro Roncalés | Djamel Djenane | I. Cilla | Luis Martínez | L. Martínez
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