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A comparison of the flavour volatiles from cooked beef and pork meat systems.
- Source :
- Journal of the Science of Food & Agriculture; Sep1982, Vol. 33 Issue 9, p934-944, 11p
- Publication Year :
- 1982
Details
- Language :
- English
- ISSN :
- 00225142
- Volume :
- 33
- Issue :
- 9
- Database :
- Complementary Index
- Journal :
- Journal of the Science of Food & Agriculture
- Publication Type :
- Academic Journal
- Accession number :
- 62907217
- Full Text :
- https://doi.org/10.1002/jsfa.2740330917