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Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

DOI

33

Citations

24

References

2011

Year

N. García-Gil, Eva Santos-Garcés, Israel Muñoz, E. Fulladosa, J. Arnau, P. Gou
Meat Science

References

YearCitations

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