Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

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© 2016 Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2016 Elsevier Inc. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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