Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages

Published 2009 View Full Article

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Title
Distribution of volatile compounds in lean and subcutaneous fat tissues during processing of dry fermented sausages
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 9, Pages 1303-1308
Publisher
Elsevier BV
Online
2009-04-06
DOI
10.1016/j.foodres.2009.03.017

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