6533b85ffe1ef96bd12c2226
RESEARCH PRODUCT
Emerging research approaches benefit to the study of cooked cured ham flavour
A.s. GuillardJean-luc Le QuéréJ.l. Vendeuvresubject
[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUSdescription
International audience
year | journal | country | edition | language |
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1997-01-01 |