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Page 1
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.
Foods. 2022 Mar 12;11(6):812. doi: 10.3390/foods11060812.
Foods. 2022.
PMID: 35327235
Free PMC article.
Influence of Pig Genetic Line and Salt Reduction on Peptide Production and Bioactivity of Dry-Cured Hams.
Muñoz-Rosique B, Hernández-Correas N, Abellán A, Bueno E, Gómez R, Tejada L.
Muñoz-Rosique B, et al.
Foods. 2023 Feb 28;12(5):1022. doi: 10.3390/foods12051022.
Foods. 2023.
PMID: 36900539
Free PMC article.
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