๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

A preliminary examination of the flavour of meat extract

โœ Scribed by A. E. Bender; P. E. Ballance


Publisher
John Wiley and Sons
Year
1961
Tongue
English
Weight
342 KB
Volume
12
Category
Article
ISSN
0022-5142

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๐Ÿ“œ SIMILAR VOLUMES


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Effects of some technologies of curing u
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Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors E. MITEVA, Z. TRENDAFILOVA and M. CHAKUROV A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids