AGRIS - International System for Agricultural Science and Technology

effect of cooking conditions on the formation of volatile heterocyclic compounds in pork

1985

Mottram, D.S.


Bibliographic information
Journal of the science of food and agriculture
Volume 36 Issue 5 ISSN 0022-5142
Pagination
p. 377-382.
Other Subjects
Odors
Language
English
Note
Includes 12 references.

2013-06-15
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