Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

✍ Scribed by Sabrina Schindler; Ulrich Krings; Ralf G. Berger; Vibeke Orlien

• Book ID: 116738029
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 533 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.04.036