AGRIS - International System for Agricultural Science and Technology

The effect of lipid on the Maillard reaction between methionine and ribose : a model system to investigate the formation of meat flavour

1992

Meynier, Anne | Mottram, D.S.


Bibliographic information
Language
English
Type
Comm
Source
38. International Congress of Meat Science and Technology

2021-03-15
AGRIS AP
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org