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Véronique Suzanne Santé-Lhoutellier
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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in french dry-cured ham jambon de bayonne and their dependence on salt reduction.Meat Science, 2012, 92 (4), pp.354-359. ⟨10.1016/j.meatsci.2012.06.022⟩
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hal-02651216v1
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