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2 matching references were found.

Guillard, A.-S.; le Quere, J.-L.; Vendeuvre, J.-L., Emerging research approaches benefit to the study of cooked cured ham flavour, Food Chem., 1997, 59, 4, 567-572, https://doi.org/10.1016/S0308-8146(97)00001-0 . [all data]

Youngblood, W.W.; Blumer, M.; Guillard, R.L.; Fiore, F., Saturated and unsaturated hydrocarbons in marine benthic algae, Marine Biology, 1971, 8, 3, 190-201, https://doi.org/10.1007/BF00355215 . [all data]