The effect of stage of ripening and packaging on volatile content and flavour of dry sausage
- 31 October 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (7) , 667-674
- https://doi.org/10.1016/s0963-9969(96)00061-0
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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