6533b85ffe1ef96bd12c2226

RESEARCH PRODUCT

Emerging research approaches benefit to the study of cooked cured ham flavour

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

subject

[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS

description

International audience

https://hal.inrae.fr/hal-02696040