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Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study

Crossref DOI link: https://doi.org/10.1007/s00217-016-2759-0

Published Online: 2016-08-06

Published Print: 2017-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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