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Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed

✍ Scribed by Lorenzo, José M.; Franco, Daniel; Carballo, Javier

Book ID: 123244393
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 314 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.07.007

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