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Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process

✍ Scribed by Narváez-Rivas, Mónica; Vicario, Isabel M.; Constante, E. Graciani; León-Camacho, Manuel

No coin nor oath required. For personal study only.

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