✦ LIBER ✦
Contribution to aroma characteristics of mutton process flavor from the enzymatic hydrolysate of sheep bone protein assessed by descriptive sensory analysis and gas chromatography olfactometry
✍ Scribed by Zhan, Ping; Tian, Honglei; Zhang, Xiaoming; Wang, Liping
- Book ID
- 120837350
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 445 KB
- Volume
- 921-922
- Category
- Article
- ISSN
- 1873-376X
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