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http://hub.abes.fr/acs/periodical/jafcau/2003/volume_51/issue_5/101021jf025662h/authorship/5
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An Entity of Type :
vivo:Authorship
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scienceplus.abes.fr
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Food Chemistry, Department of Dairy and Food Science, The RoyalVeterinary and Agricultural University.
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Skibsted L.
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5
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Monitoring Chemical Changes of Dry-Cured Parma Ham duringProcessing by Surface Autofluorescence Spectroscopy
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