Influence of sodium replacement on physicochemical properties of dry-cured loin

Published 2009 View Full Article

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Title
Influence of sodium replacement on physicochemical properties of dry-cured loin
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 83, Issue 3, Pages 423-430
Publisher
Elsevier BV
Online
2009-06-17
DOI
10.1016/j.meatsci.2009.06.022

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