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The aim of this study was to improve pork patties from Porc Negre Mallorquí (PNM, Majorcan Black Pig), with vegetal ingredients. This is an endangered autochthonous breed from Mallorca Island. The objective was to have high sensory quality products,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e575760b2d070ed46c17ee74110cef6
