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Linear hydrocarbons content of intramuscular lipids of dry-cured Iberian ham

M J Petrón1, T Antequera, E Muriel

  • 1Food Technology and Biochemistry, Escuela de Ingenierı́as Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n 06071, Badajoz. Spain.

Meat Science
|November 9, 2011
PubMed

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