- 1
Véronique Suzanne Santé-Lhoutellier
1
Documents
Présentation
Publications
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
Structural changes of meat during cooking Impact on quality and in vitro digestibility5. International Summer School, Sep 2015, Kulmbach, Germany. 46 p
Communication dans un congrès
hal-01608335v1
|