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Original Articles
Sources of variation of iodine number and fatty acids profile in raw hams for dry curing
E. SturaroDipartimento di Scienze Zootecniche – Università di Padova, Italy
, C. RomaniDipartimento di Scienze Zootecniche – Università di Padova, Italy
, M. NoventaDipartimento di Scienze Zootecniche – Università di Padova, Italy
, L. GalloDipartimento di Scienze Zootecniche – Università di Padova, Italy
& P. CarnierDipartimento di Scienze Zootecniche – Università di Padova, Italy
Pages 373-375
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Published online: 07 Mar 2016
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