Buscar por Materia Volatile compounds
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| Vista previa | Fecha de publicación | Fecha de Creación | Título |
|---|---|---|---|
 | 2020 | - | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |
| 26-ago-2020 | - | Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display |