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Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters
A. Costa-Corredor, X. Serra, J. Arnau, P. GouVolume:
83
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.06.011
File:
PDF, 275 KB
english, 2009