National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Nieto, P.

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Flores, M.; Nieto, P.; Ferrer, J.M.; Flores, J., Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages, Eur. Food Res. Technol., 2005, 221, 5, 624-630, https://doi.org/10.1007/s00217-005-0062-6 . [all data]