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Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems
Sadeghi-Mehr, Arash, Lautenschlaeger, Ralf, Drusch, StephanVolume:
242
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2641-0
Date:
August, 2016
File:
PDF, 888 KB
english, 2016