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Original Article

Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life

Hamburguesas de cordero realizadas con cortes de bajo y alto valor: Efecto de la especia añadida y el método de envasado sobre la vida útil

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Pages 1115-1124 | Received 24 Jul 2018, Accepted 08 Oct 2018, Published online: 21 Dec 2018

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