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Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham

✍ Scribed by G Tabilo; M Flores; S.M Fiszman; F Toldra

Book ID: 117497323
Publisher: Elsevier Science
Year: 1999
Tongue: English
Weight: 372 KB
Volume: 51
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(98)00125-9

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