33
/ru/
AIzaSyB4mHJ5NPEv-XzF7P6NDYXjlkCWaeKw5bc
November 1, 2025
89006
30594
2
Create a timeline
Public Timelines
For educational institutions For teachers For students Cabinet
For educational institutions For teachers For students Open cabinet
FAQ Получить премиум
Create a timeline
Public timelines
FAQ
About & FeedbackСоглашениеПриватностьFAQ
Support 24/7  
CabinetGet premium
Donate

Sensorial (1 янв 2016 г. – 1 янв 2016 г.)

Описание:

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

Добавлено на ленту времени:

prueba

ByGerardo Rafael S M
29 ноя 2017
0
0
645

Дата:

1 янв 2016 г.
1 янв 2016 г.
~ 0 min
About & FeedbackСоглашениеПриватностьFAQ
Support 24/7  
CabinetGet premium
Donate
The service accepts bank transfer (ACH, Wire) or cards (Visa, MasterCard, etc). Processed by Stripe.
Secured with SSL