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A tentative characterization of volatile compounds from iberian dry-cured ham according to different anatomical locations. A detailed study

 

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Opened Access A tentative characterization of volatile compounds from iberian dry-cured ham according to different anatomical locations. A detailed study
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Author: Narváez Rivas, Mónica
Gallardo Gallardo, Emerenciana
Ríos Martín, José Julian
León-Camacho, Manuel
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2010
Published in: Grasas y aceites, Vol. 61,, p. 369-377Grasas y aceites, 61, 369-377.
Document type: Article
Size: 821.8Kb
Format: PDF

URI: http://hdl.handle.net/11441/26103

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This work is under a Creative Commons License: 
Atribución-NoComercial-SinDerivadas 4.0 España

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