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Characterization of traditional processing of pork meat into boucané

I Poligné1, A Collignan, G Trystram

  • 1CIRAD, Station de la Bretagne, BP 20, F 97408 Saint Denis Messag, Cedex 9, France; Université de la Réunion, 15 Av. René Cassin, BP 7151, F 97715 Saint Denis Messag, Cedex 9, France.

Meat Science
|November 9, 2011
PubMed

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