Volatile components of dry cured Iberian ham

Food Chemistry - Tập 41 Số 1 - Trang 23-32 - 1991
Carmen Garcı́a1, J.J. Berdagué2, Teresa Antequera1, C.J. López-Bote1, Juan J. Córdoba1, J. Ventanas1
1Laboratory of Biochemistry and Food Technology, Faculty of Veterinary Science, University of Extremadura, 10071, Caceres, Spain
2Station de Recherches sur la Viande, Laboratory Lipids-Flavour, INRA Theix, 63122 Saint-Genes-Champanelle, France

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Tài liệu tham khảo

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