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Characterization of Italian raw ham by chemical, physical, microbiological and organoleptic parameters
Characterization of Italian raw ham by chemical, physical, microbiological and organoleptic parameters
1992
P. Baldini
M. Bellatti
F. Palmia
Giovanni Parolari
G Pezzani
C. Guerrieri
R. Raczyński
P. Rivaldi
G. Camorali
M. Reverberi
Keywords:
Food science
Cartography
Organoleptic
Art
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