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Sánchez-Peña, C.M.; Luna, G.; García-González, D.L.; Aparicio, R., Characterization of French and Spanish dry-cured hams: influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC, Meat Sci., 2005, 69, 4, 635-645, https://doi.org/10.1016/j.meatsci.2004.10.015 . [all data]