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HARVARD Citation
Coll-Brasas, E. et al. (2019). Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat science. pp. 127-133. [Online].
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Coll-Brasas, E. et al. (2019). Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat science. pp. 127-133. [Online].