Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product (Q58371020)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product |
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Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product (English)
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