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Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

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

Book ID: 119323669
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 337 KB
Volume: 92
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2012.06.010

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