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Journal: Animals, 2021
Volume: 11
Number: 13

Article: Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile
Authors: by Francesco Sirtori, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati and Carolina Pugliese
Link: https://www.mdpi.com/2076-2615/11/1/13

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