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Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

A I Andrés1, R Cava, J Ventanas

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

Meat Science
|November 9, 2011
PubMed

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