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The importance of phospholipids in the development of flavour and off-flavour in meat products

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https://hal.inrae.fr/hal-02849360
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Sunday, June 7, 2020 - 8:38:34 PM
Last modification on : Wednesday, September 8, 2021 - 3:39:14 AM

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  • HAL Id : hal-02849360, version 1
  • PRODINRA : 119917

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Gilles Gandemer, Anne Meynier. The importance of phospholipids in the development of flavour and off-flavour in meat products. Composition of meat in relation to processing, nutritional and sensory quality, from farm to fork, ECCEAMST Upsala, 1995. ⟨hal-02849360⟩

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