Dry-Cured Meat Products

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Wiley, Dec 27, 2004 - Technology & Engineering - 244 pages
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meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

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About the author (2004)

Fidel Toldrá, Ph.D., Instituto de Agroquímica y Tecnología de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.

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