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Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

✍ Scribed by Susana Ripollés; Paulo Cezar Bastianello Campagnol; Mónica Armenteros; M-Concepción Aristoy; Fidel Toldrá

No coin nor oath required. For personal study only.

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