The effect of pH and inosine-5 -monophosphate (5 -imp) on the formation of heterocyclic aroma volatiles in cooked meat
1995
Madruga, M.S. | Mottram, D.S.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 284-287
Language
English
Note
Summaries (En, Pt)
15 ref.
Type
Summary
1996-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Biblioteca Nacional de Agricultura
If you notice any incorrect information relating to this record, please contact us at [email protected]