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Theses

Role des phospholipides dans la flaveur de la viande. Influence du type metabolique du muscle chez le porc

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https://hal.inrae.fr/tel-02845687
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Submitted on : Sunday, June 7, 2020 - 5:59:43 PM
Last modification on : Wednesday, September 8, 2021 - 3:39:42 AM

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  • HAL Id : tel-02845687, version 1
  • PRODINRA : 95760

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Anne Meynier. Role des phospholipides dans la flaveur de la viande. Influence du type metabolique du muscle chez le porc. Sciences du Vivant [q-bio]. Université Montpellier 2 (Sciences et Techniques), 1991. Français. ⟨tel-02845687⟩

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