Thomas C., Vendeuvre J.L., Guillard A.S., Sudron J., Mercier F., Tournayre P., Fuchsmann P., Breme K., Berdagué J.-L.
Volatile sulfur compounds and cooked ham aroma.
In: EuroFoodChem XVII. 07-10.5., Publ. INRA, Istanbul. 2013, 1-1.
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