Changes in volatile compounds of Parma ham during maturation
- 1 July 1996
- journal article
- Published by Elsevier in Meat Science
- Vol. 43 (3-4) , 301-310
- https://doi.org/10.1016/s0309-1740(96)00002-2
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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