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Effects of salt and temperature on proteolysis during ripening of Iberian ham

L Martín1, J J Córdoba, T Antequera

  • 1Tecnología e Higiene 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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