sodium content

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Evaluation by NIRS technology of curing process of ham with low sodium content.
Campos, M Isabel;Debán, Luis;Antolín, Gregorio;Pardo, Rafael;
2020 Meat science DOI: S0309-1740(19)30583-... 282 views

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Meat science
ISSN: 1873-4138 1,227 views

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dry-cured ham nir spectroscopy proteolysis index