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Lipid and cholesterol oxidation products in dry-cured ham

C S Vestergaard1, G Parolari

  • 1Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale F. Tanara 31/A, 43100 Parma, Italy.

Meat Science
|November 9, 2011
PubMed

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