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Articles

Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin

Efectos de sustituir NaCl con KCl, L-histidina y L-lisina en los atributos de calidad instrumental del lomo de cerdo curado y cocido

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Pages 877-883 | Received 21 Jan 2018, Accepted 21 Jun 2018, Published online: 14 Aug 2018

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