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bibliographicCitation Sánchez-Peña CM, Luna G, García-González DL, Aparicio R. Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Sci. 2005 Apr;69(4):635–45. doi: 10.1016/j.meatsci.2004.10.015. PMID: 22063141.
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title Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC
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