๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

โœ Scribed by Han Sul Yang; Eun Joo Lee; Sun Hee Moon; Hyun Dong Paik; Dong U. Ahn


Book ID
116738226
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
186 KB
Volume
88
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES