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Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine
C. Sárraga, J.A. García-RegueiroVolume:
50
Year:
1998
Language:
english
DOI:
10.1016/s0309-1740(98)00021-7
File:
PDF, 595 KB
english, 1998