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Sensorial (1 Jan 2016 Jahr – 1 Jan 2016 Jahr)

Beschreibung:

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Zugefügt zum Band der Zeit:

prueba

ByGerardo Rafael S M
29 Nov 2017
0
0
507

Datum:

1 Jan 2016 Jahr
1 Jan 2016 Jahr
~ 0 min
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