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2012•Meat ScienceRequires access

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

Laura Purriños, Daniel Franco, Javier Carballo, José M. Lorenzo

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Key concepts: Salting, Food science, Chemistry

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Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón” — Research Paper | ScholarLens