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                                       Details for article 25 of 52 found articles
 
 
  Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process
 
 
Title: Evolution of volatile hydrocarbons from subcutaneous fat during ripening of Iberian dry-cured ham. A tool to differentiate between ripening periods of the process
Author: Narváez-Rivas, Mónica
Gallardo, Emerenciana
León-Camacho, Manuel
Appeared in: Food research international
Paging: Volume 67 (2015) nr. C pages 9 p.
Year: 2015
Contents:
Publisher: Elsevier Ltd
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 25 of 52 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands