Cite
HARVARD Citation
Benet, I. et al. (n.d.). Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. Lebensmittel-Wissenschaft + Technologie =. 60 (1), pp. 393-399. [Online].
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Benet, I. et al. (n.d.). Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. Lebensmittel-Wissenschaft + Technologie =. 60 (1), pp. 393-399. [Online].