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J. Fernández-López, M. Viuda-Martos, E. Sendra, E. Sayas-Barberá, C. Navarro and J. A. Pérez-Alvarez, “Orange Fibre as Potential Functional Ingredient for Dry- cured Sausages,” European Food Research and Technology, Vol. 226, No. 1-2, 2007, pp. 1-6. doi:10.1007/s00217-006-0501-z

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