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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Mónica Armenteros1, María-Concepción Aristoy, José Manuel Barat

  • 1Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Av Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

Meat Science
|August 30, 2011
PubMed

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