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    Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

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    • Data d'inici: 01.07.2010

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    Sanchez-Molinero, F; Arnau, J (2010). Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits. Meat Science, 85(3), 420-427. DOI: 10.1016/j.meatsci.2010.02.010

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