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Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

✍ Scribed by M. Aliño; R. Grau; A. Fuentes; J.M. Barat

Book ID: 108171625
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 516 KB
Volume: 99
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2010.02.020

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