✦ LIBER ✦
Effect of the Type of Frying Culinary Fat on Volatile Compounds Isolated in Fried Pork Loin Chops by Using SPME-GC-MS
✍ Scribed by Ramírez, María Rosario; Estévez, Mario; Morcuende, David; Cava, Ramón
- Book ID
- 121338971
- Publisher
- American Chemical Society
- Year
- 2004
- Tongue
- English
- Weight
- 54 KB
- Volume
- 52
- Category
- Article
- ISSN
- 0021-8561
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