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Results: 1
INFLUENCE OF THE PROCESSING CONDITIONS OF IBERIAN HAM ON PROTEOLYSIS DURING RIPENING
Authors:
MARTIN L ANTEQUERA T RUIZ J CAVA R TEJEDA JF CORDOBA JJ
Citation:
L. Martin et al., INFLUENCE OF THE PROCESSING CONDITIONS OF IBERIAN HAM ON PROTEOLYSIS DURING RIPENING, Food science and technology international, 4(1), 1998, pp. 17-22
Risultati:
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