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Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

✍ Scribed by Ana Rivas-Cañedo; Estrella Fernández-García; Manuel Nuñez


Book ID
116737613
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
291 KB
Volume
82
Category
Article
ISSN
0309-1740

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