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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Pre-freezing raw hams affects quality traits in cooked hams: potential influence of protein oxidation

M Utrera1, M Armenteros, S Ventanas

  • 1TECAL research group, Animal Production and Food Science, University of Extremadura, 10003, Cáceres, Spain.

Meat Science
|July 4, 2012
PubMed

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