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A traditional intermediate moisture meat: Beef cecina

R Reyes-Cano1, L Dorantes-Alvarez, H Hernandez-Sanchez

  • 1Departmento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México 11340, D.F. Apdo. Post. 42-186 (06470), Mexico.

Meat Science
|November 9, 2011
PubMed

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