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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

✍ Scribed by Santé-Lhoutellier, V.; Robert, N.; Martin, J.F.; Gou, P.; Hortós, M.; Arnau, J.; Diestre, A.; Candek-Potokar, M.

No coin nor oath required. For personal study only.

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