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Preparation of High-Quality Fermented Fish Product
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Influence of salt content and processing time on sensory characteristics of cooked "lacón"

Laura Purriños1, Roberto Bermúdez, Sara Temperán

  • 1Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.

Meat Science
|December 21, 2010
PubMed

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