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Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

✍ Scribed by F. Sánchez-Molinero; J. Arnau

Book ID: 116737944
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 330 KB
Volume: 85
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.02.010

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