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HARVARD Citation
Toldra, F. et al. (n.d.). A proteomic approach for the identification of small peptides in dry-cured ham as markers of time of processing. Meat science. pp. 140-141. [Online].
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Toldra, F. et al. (n.d.). A proteomic approach for the identification of small peptides in dry-cured ham as markers of time of processing. Meat science. pp. 140-141. [Online].