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Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
 
 
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Molecules 2013, 18(10), 12548-12560; https://doi.org/10.3390/molecules181012548
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article pdf uploaded. 10 October 2013 14:55 CEST Version of Record https://www.mdpi.com/1420-3049/18/10/12548/pdf
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