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268 paginas.-- Tesis Doctoral del Departamento de Tecnologia de Alimentos de la Universidad Politecnica de Valencia (UPV) y del Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC).-- Fecha de lectura: 24 de Febrero de 2010.

Reducción de sodio en lomo y jamón curados. Efecto sobre la proteolisis y las características sensoriales