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HARVARD Citation
Benet, I. et al. (2016). Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food chemistry. pp. 76-82. [Online].
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Benet, I. et al. (2016). Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food chemistry. pp. 76-82. [Online].