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Influence of sodium replacement on physicochemical properties of dry-cured loin

M Aliño1, R Grau, F Toldrá

  • 1Departamento de Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.

Meat Science
|April 27, 2010
PubMed

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