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Sensorial (1 gen 2016 anni – 1 gen 2016 anni)

Descrizione:

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

Aggiunto al nastro di tempo:

prueba

ByGerardo Rafael S M

29 nov 2017

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581

Data:

1 gen 2016 anni

1 gen 2016 anni

~ 0 min

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