Laurent Picgirard

1 ta ish

Association pour le Developpement de l'Institut de la Viande

1. New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

   Aline Bonifacie, Philippe Gatellier, Aurélie Promeyrat +5

   MaqolaOAOchiq kirish20212 iqtibos

   ABIABI:AkademIndex/2026.other.101091