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Edited by J. Ruiz & J. Calvarro (2012) Searching the best approach for restructuring pig trotters stuffed with boletus and foie. In : The kitchen as laboratory : Reflections on the Science of Food and Cooking. Ed. César Vega, Job Ubbink & Erik van der Linden. Columbia University Press, USA, pp : 217-223. ISBN : 978-0-231-15344-7
