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Aditivos (1 gen 2017 anni – 1 gen 2017 anni)

Descrizione:

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

Aggiunto al nastro di tempo:

prueba

ByGerardo Rafael S M

29 nov 2017

0

0

645

Data:

1 gen 2017 anni

1 gen 2017 anni

~ 0 min

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