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The effect of using PSE meat in the manufacture of dry-cured ham

✍ Scribed by S. Bañón; María-Dolores Gil; María-Victoria Granados; María-Dolores Garrido


Book ID
105900956
Publisher
Springer
Year
1998
Tongue
English
Weight
595 KB
Volume
206
Category
Article
ISSN
0044-3026

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