6533b7dbfe1ef96bd12711a6

RESEARCH PRODUCT

A gas chromatography-olfactometric study of cooked cured ham-impact of sodium nitrite

A.s. GuillardJean-luc Le QuéréJ.l. Vendeuvre

subject

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]CUISSON A L'EAUComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02767900