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关键词
书目信息
页码
pp. 284-287
语言
英语
注释
Summaries (En, Pt)
15 ref.
类型
Summary
1996-08-15
AGRIS AP