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2. L'Encyclopédie de la Charcuterie;Frentz,1982
3. Identification and Prevention of Hazards Associated with Slow Cooling of Hams and Other Large Cooked Meats and Meat Products;Gaze,1998
4. New mild technologies in meat processing: high pressure as a model technology;Hugas,2002
5. Tratamiento térmico de productos cárnicos;Reichert,1988