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Preparation of High-Quality Fermented Fish Product
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Influence of sensory characteristics on the acceptability of dry-cured ham

J Ruiz1, C García, E Muriel

  • 1Tecnologı́a y Bioquı́mica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura, Av. Universidad s/n, 10071, Cáceres, Spain.

Meat Science
|November 9, 2011
PubMed

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