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Sensorial (1 janv. 2016 – 1 janv. 2016)

Description:

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

Ajouté au bande de temps:

prueba

ByGerardo Rafael S M

29 nov. 2017

0

0

581

Date:

1 janv. 2016

1 janv. 2016

~ 0 min

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