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Aditivos (1 ene 2017 año – 1 ene 2017 año)

Descripción:

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

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ByGerardo Rafael S M

29 nov 2017

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645

fecha:

1 ene 2017 año

1 ene 2017 año

~ 0 min

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