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High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

✍ Scribed by X. Serra; N. Grèbol; M.D. Guàrdia; L. Guerrero; P. Gou; P. Masoliver; M. Gassiot; C. Sárraga; J.M. Monfort; J. Arnau

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