Cite
HARVARD Citation
Marro, P. et al. (2018). Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage. Journal of food processing and preservation. 42 (4), p. n/a. [Online].
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Marro, P. et al. (2018). Effect of processing on the concentrations of boar taint compounds skatole and androstenone in different types of sausage. Journal of food processing and preservation. 42 (4), p. n/a. [Online].