Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Published 2011 View Full Article

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Title
Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 88, Issue 4, Pages 786-790
Publisher
Elsevier BV
Online
2011-03-17
DOI
10.1016/j.meatsci.2011.02.033

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