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Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

 

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Opened Access Changes in volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage
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Author: Narváez Rivas, Mónica
García Márquez, Irene
Cabeza, C. M.
Gallardo Gallardo, Emerenciana
Department: Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Date: 2013
Published in: Grasas y aceites, Vol. 64, nº 3, p. 250-263Grasas y aceites, 64 (3), 250-263.
Document type: Article
Size: 887.9Kb
Format: PDF

URI: http://hdl.handle.net/11441/26104

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Atribución-NoComercial-SinDerivadas 4.0 España

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