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RiuNet: Institutional repository of the Polithecnic University of Valencia

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Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products 96

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Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products 8 6 8 10 9 5 1

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García;PRADOS;Martínez-Escrivá - Exploring the use of low-intensity ultrasonics as a tool for ass....pdf 60

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