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This page is a summary of: Sustitución de lardo por grasa vegetal en salchichas: incorporación de pasta de aguacate. Efecto de la inhibición del oscurecimiento enzimático sobre el color, Food Science and Technology, June 2006, FapUNIFESP (SciELO), DOI: 10.1590/s0101-20612006000200030.
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