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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing

✍ Scribed by Škrlep, M.; Čandek-Potokar, M.; Žlender, B.; Robert, N.; Santé-Lhoutellier, V.; Gou, P.

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