National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Gianelli, M.P.

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Gianelli, M.P.; Olivares, A.; Flores, M., Key aroma compounds of a dry-cured sausage with high fat content (Sobrassada), Food Sci. Technol., 2011, 63-71, retrieved from http://fst.sagepub.com/. [all data]