Profile of Volatile Compounds in European Dry-Cured Hams as Indicator of Their Quality and Authenticity

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality - Poland
doi 10.15193/zntj/2015/99/021
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Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

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