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Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a

Carmen Barba1, Guillermo Santa-María, Marta M Calvo

  • 1Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, C/Juan de la Cierva 3, 28006 Madrid, Spain.

Food Chemistry
|April 9, 2013
PubMed

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