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Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
Food Sci Technol Int. 2020 Dec;26(8):676-684. doi: 10.1177/1082013220923889. Epub 2020 May 4.
Food Sci Technol Int. 2020.
PMID: 32366120
Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams.
Paula MMO, Haddad GBS, Rodrigues LM, Benevenuto Júnior AA, Ramos ALS, Ramos EM.
Paula MMO, et al. Among authors: benevenuto junior aa.
Meat Sci. 2019 Jun;152:96-103. doi: 10.1016/j.meatsci.2019.02.020. Epub 2019 Feb 26.
Meat Sci. 2019.
PMID: 30836268
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