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Prediction of texture and colour of dry-cured ham by visible and near infrared spectroscopy using a fiber optic probe.
Meat Sci. 2005 Jun;70(2):357-63. doi: 10.1016/j.meatsci.2005.02.001. Epub 2005 Mar 21.
Meat Sci. 2005.
PMID: 22063493
Relationship between pH before salting and dry-cured ham quality.
García-Rey RM, García-Garrido JA, Quiles-Zafra R, Tapiador J, Luque de Castro MD.
García-Rey RM, et al.
Meat Sci. 2004 Aug;67(4):625-32. doi: 10.1016/j.meatsci.2003.12.013.
Meat Sci. 2004.
PMID: 22061812
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New methods for acceleration of meat sample preparation prior to determination of the metal content by atomic absorption spectrometry.
García-Rey RM, Quiles-Zafra R, de Castro MD.
García-Rey RM, et al.
Anal Bioanal Chem. 2003 Sep;377(2):316-21. doi: 10.1007/s00216-003-2051-6. Epub 2003 Jul 19.
Anal Bioanal Chem. 2003.
PMID: 12879201
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