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High hydrostatic pressure treatment for the assessment of quality in sliced skin-packaged cooked and cured hams
High hydrostatic pressure treatment for the assessment of quality in sliced skin-packaged cooked and cured hams
2001
Margarita Garriga
María Teresa Aymerich
J.M. Monfort
M. Hugas
Keywords:
Food science
Hydrostatic pressure
Materials science
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