✦ LIBER ✦
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
✍ Scribed by Dermiki, Maria; Phanphensophon, Natalie; Mottram, Donald S.; Methven, Lisa
- Book ID
- 120490178
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 334 KB
- Volume
- 141
- Category
- Article
- ISSN
- 0308-8146
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