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Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

โœ Scribed by C Coutron-Gambotti; G Gandemer; S Rousset; O Maestrini; F Casabianca

Book ID
108434047
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
203 KB
Volume
64
Category
Article
ISSN
0308-8146

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