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Meat Science 2019 / 4

Quality attributes and harmful components of cured meats: Exploring the attitudes of Italian consumers towards healthier cooked ham

Di Vita, Giuseppe, Blanc, Simone, Brun, Filippo, Bracco, Salvatore, D'Amico, Mario
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.04.013
Date:
April, 2019
File:
PDF, 878 KB
english, 2019
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