Changes in intramuscular lipids during ripening of Iberian...

Changes in intramuscular lipids during ripening of Iberian dry-cured ham

L Martı́n, J.J Córdoba, J Ventanas, T Antequera
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Volume:
51
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(98)00109-0
File:
PDF, 162 KB
english, 1999
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