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Journal: Foods, 2021
Volume: 10
Number: 1228
Article:
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham
Authors:
by
Nives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, Leticia Mora and Helga Medić
Link:
https://www.mdpi.com/2304-8158/10/6/1228
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