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Microbial and Sensory Quality of Boneless Dry-Cured Hams as Affected by Mechanical Pressing and Potassium Sorbate

✍ Scribed by J.A. KARRER; J.D. KEMP; B.E. LANGLOIS; J.D. FOX

No coin nor oath required. For personal study only.

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Sensory and Texture Quality of Dry-Cured

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