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The effect of pH on the formation of volatile compounds in meat-related model systems

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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

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  • HAL Id : hal-02712276, version 1
  • PRODINRA : 123421

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Anne Meynier, D.S. Mottram. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chemistry, Elsevier, 1995, 52, pp.361-366. ⟨hal-02712276⟩

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