Creatine and creatinine evolution during the processing of dry-cured ham
- 作者Leticia Mora; Aleida S. Hernández-Cázares; Miguel Angel Sentandreu; Fidel Toldrá
- 卷第84卷
- 期第3期
- 印刷ISSN0309-1740
- 文件大小350.94KB
- 发表时间2010
- DOI10.1016/j.meatsci.2009.09.006
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