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Chemical, instrumental and sensory characteristics of cooked pork ham

V Válková1, A Saláková, H Buchtová

  • 1Institute of Meat Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho 1-3, 612 42 Brno, Czech Republic.

Meat Science
|November 9, 2011
PubMed

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