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dc.creatorNarváez Rivas, Mónica
dc.creatorGallardo Gallardo, Emerenciana
dc.creatorRíos Martín, José Julian
dc.creatorLeón-Camacho, Manuel
dc.date.accessioned2015-06-26T07:33:51Z
dc.date.available2015-06-26T07:33:51Z
dc.date.issued2010
dc.identifier.issn1988-4214
dc.identifier.otherhttp://digital.csic.es/bitstream/10261/25858/1/1057.pdf
dc.identifier.urihttp://hdl.handle.net/11441/26103
dc.formatapplication/pdf
dc.language.isoeng
dc.relation.ispartofGrasas y aceites, Vol. 61,, p. 369-377
dc.relation.ispartofGrasas y aceites, 61, 369-377.es
dc.rightsAtribución-NoComercial-SinDerivadas 4.0 España
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.titleA tentative characterization of volatile compounds from iberian dry-cured ham according to different anatomical locations. A detailed study
dc.typeinfo:eu-repo/semantics/article
dcterms.identifierhttps://ror.org/03yxnpp24
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
dc.relation.publisherversionhttp://digital.csic.es/bitstream/10261/25858/1/1057.pdf
dc.journaltitleGrasas y aceiteses
dc.publication.volumen61es
dc.publication.initialPage369es
dc.publication.endPage377es
dc.identifier.idushttps://idus.us.es/xmlui/handle/11441/26103

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