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Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation

DOI

30

Citations

13

References

2006

Year

Christina E. Adamsen, Jens K.S. Møller, G. Parolari, L. Gabba, Leif H. Skibsted
Meat Science

References

YearCitations

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