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Sensorial (jan 1, 2016 – jan 1, 2016)

Description:

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

Added to timeline:

prueba

ByGerardo Rafael S M

29 Nov 2017

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667

Date:

jan 1, 2016

jan 1, 2016

~ 0 min

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