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Aditivos (jan 1, 2017 – jan 1, 2017)

Description:

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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prueba

ByGerardo Rafael S M
29 Nov 2017
0
0
672

Date:

jan 1, 2017
jan 1, 2017
~ 0 min
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