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Evaluation of different types of dry-cured ham by Italian and French consumers

✍ Scribed by S. Cannata; S. Ratti; K. Meteau; J. Mourot; P. Baldini; C. Corino

Book ID: 116737853
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 532 KB
Volume: 84
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2009.10.018

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