Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 1997

Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor

Fichier non déposé

Dates et versions

hal-02767993 , version 1 (04-06-2020)

Identifiants

  • HAL Id : hal-02767993 , version 1
  • PRODINRA : 135404

Citer

A.S. Guillard, I. Goubet, Christian Salles, Jean-Luc Le Quéré, J.L. Vendeuvre. Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor. 9. International Flavor Conference, the George Charalambous Memorial Symposium, Jul 1997, Limnos, Greece. ⟨hal-02767993⟩
10 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More