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Aditivos (1 janv. 2017 – 1 janv. 2017)

Description:

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

Ajouté au bande de temps:

prueba

ByGerardo Rafael S M
29 nov. 2017
0
0
645

Date:

1 janv. 2017
1 janv. 2017
~ 0 min
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