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Journal articles
The effect of pH on the formation of volatile compounds in meat-related model systems
https://hal.inrae.fr/hal-02712276
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Submitted on : Monday, June 1, 2020 - 6:11:28 PM
Last modification on : Tuesday, April 5, 2022 - 8:58:04 AM
Long-term archiving on: : Friday, September 25, 2020 - 6:29:44 AM
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Monday, June 1, 2020 - 6:11:28 PM
Last modification on : Tuesday, April 5, 2022 - 8:58:04 AM
Long-term archiving on: : Friday, September 25, 2020 - 6:29:44 AM
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