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Sensorial (1 jan 2016 ano – 1 jan 2016 ano)

Descrição:

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

Adicionado na linha do tempo:

prueba

ByGerardo Rafael S M

29 nov 2017

0

0

505

Data:

1 jan 2016 ano

1 jan 2016 ano

~ 0 min

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