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Comparison of five types of pig crosses. II. fresh meat quality and sensory characteristics of dry cured ham

✍ Scribed by M.A. Oliver; P. Gou; M. Gispert; A. Diestre; J. Arnau; J.L. Noguera; A. Blasco

Book ID
119163170
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
570 KB
Volume
40
Category
Article
ISSN
0301-6226

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