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Changes in intramuscular lipids during ripening of Iberian dry-cured ham

L Martín1, J J Córdoba, J Ventanas

  • 1Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Avda. de la Universidad s/n 10071 Cáceres Spain.

Meat Science
|November 9, 2011
PubMed

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