CITATION STYLE
Spanier, A. M., Flores, M., & Toldrá, F. (1999). Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose). In Flavor Chemistry of Ethnic Foods (pp. 169–183). Springer US. https://doi.org/10.1007/978-1-4615-4783-9_17
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