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Henriquez-Rodriguez, E. et al. (n.d.). A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham. Meat science. pp. 38-43. [Online].
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Henriquez-Rodriguez, E. et al. (n.d.). A polymorphism in the stearoyl-CoA desaturase gene promoter increases monounsaturated fatty acid content in dry-cured ham. Meat science. pp. 38-43. [Online].