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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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