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Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Ana Rivas-Cañedo1, Estrella Fernández-García, Manuel Nuñez

  • 1Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, 28040 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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