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recovery of aroma compounds from seafood cooking juices by membranes processes

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https://hal-univ-ubs.archives-ouvertes.fr/hal-01346129
Contributor : Laurent VANDANJON Connect in order to contact the contributor
Submitted on : Monday, July 18, 2016 - 1:29:34 PM
Last modification on : Tuesday, May 10, 2022 - 3:25:40 PM

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  • HAL Id : hal-01346129, version 1

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P. Bourseau, A. Massé, S. Cros, Laurent Vandanjon, P. Jaouen. recovery of aroma compounds from seafood cooking juices by membranes processes. Journal of Food Engineering, Elsevier, 2014, 128. ⟨hal-01346129⟩

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