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Influence of sodium replacement on physicochemical properties of dry-cured loin
M. Aliño, R. Grau, F. Toldrá, E. Blesa, M.J. Pagán, J.M. BaratVolume:
83
Year:
2009
Language:
english
DOI:
10.1016/j.meatsci.2009.06.022
File:
PDF, 352 KB
english, 2009