Effect of fat content on aroma generation during processing of dry fermented sausages

Published 2010 View Full Article

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Title
Effect of fat content on aroma generation during processing of dry fermented sausages
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 87, Issue 3, Pages 264-273
Publisher
Elsevier BV
Online
2010-11-01
DOI
10.1016/j.meatsci.2010.10.021

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