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2005年学术文章 artykuł naukowy vedecký článok מאמר מדעי tieteellinen artikkeli vitenskapelig artikkel 2005年学术文章 სამეცნიერო სტატია artikull shkencor artículo científico publicado en 2005 artikel ilmiah artículu científicu наукова стаття, опублікована в серпні 2005 2005年學術文章 bài báo khoa học wissenschaftlicher Artikel scientific article published on 24 August 2005 naučni članak videnskabelig artikel udgivet 24. august 2005 wetenschappelijk artikel artigo científico 2005년 논문 مقالة علمية نشرت في 24 أغسطس 2005 2005年の論文 article scientific 2005年学术文章 vitskapeleg artikkel 2005年學術文章 bilimsel makale 2005年學術文章 articolo scientifico teaduslik artikkel scientific article published on 24 August 2005 scienca artikolo ২৪ আগস্ট ২০০৫-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ article científic 2005 nî lūn-bûn научни чланак บทความทางวิทยาศาสตร์ επιστημονικό άρθρο artigo científico научная статья article scientifique vědecký článek 2005年學術文章 2005年學術文章 vetenskaplig artikel artikulong pang-agham 2005年学术文章 научни чланак գիտական հոդված հրատարակված 2005 թվականի օգոստոսի 24-ին tudományos cikk 2005年学术文章 scientific article published on 24 August 2005 2005年学术文章 articol științific мақолаи илмӣ artigo científico научна статия
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Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham
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Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham
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Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham
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Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham
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