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2003 | 1 |
2004 | 2 |
2024 | 0 |
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Page 1
Characterisation of a lard cured with spices and aromatic herbs.
Meat Sci. 2004 Aug;67(4):549-57. doi: 10.1016/j.meatsci.2003.12.002.
Meat Sci. 2004.
PMID: 22061803
Cured products from different animal species.
Paleari MA, Moretti VM, Beretta G, Mentasti T, Bersani C.
Paleari MA, et al. Among authors: mentasti t.
Meat Sci. 2003 Apr;63(4):485-9. doi: 10.1016/s0309-1740(02)00108-0.
Meat Sci. 2003.
PMID: 22062518
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Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions.
Moretti VM, Madonia G, Diaferia C, Mentasti T, Paleari MA, Panseri S, Pirone G, Gandini G.
Moretti VM, et al. Among authors: mentasti t.
Meat Sci. 2004 Apr;66(4):845-54. doi: 10.1016/j.meatsci.2003.08.006.
Meat Sci. 2004.
PMID: 22061017
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