6533b838fe1ef96bd12a38d7

RESEARCH PRODUCT

Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition

A.s. GuillardFlorence BlonJ.l. VendeuvreCatherine VergoignanChristian Salles

subject

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02771802