Nutritional pork meat compounds as affected by ham dry-curing

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Bibliographic Information

Published
2013-01
Rights Information
  • https://www.elsevier.com/tdm/userlicense/1.0/
DOI
  • 10.1016/j.meatsci.2012.07.014
Publisher
Elsevier BV

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Journal

  • Meat Science

    Meat Science 93 (1), 53-60, 2013-01

    Elsevier BV

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