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E. Blesa

Polytechnic University of Valencia

3

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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.

2010 Meat Science
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Influence of sodium replacement on physicochemical properties of dry-cured loin

2009 Meat Science
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Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

2008 Meat Science
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