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Volatile compounds released during ripening in Italian dried sausage

✍ Scribed by L.O Sunesen; V Dorigoni; E Zanardi; L Stahnke

Book ID: 117496194
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 116 KB
Volume: 58
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(00)00139-x

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