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Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

Crossref DOI link: https://doi.org/10.1007/s13197-015-1957-2

Published Online: 2015-07-25

Published Print: 2015-12

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

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