✦ LIBER ✦
Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking
✍ Scribed by Keisuke Sasaki; Michiyo Motoyama; Mitsuru Mitsumoto
- Book ID
- 116737075
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 140 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0309-1740
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