Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork

✍ Scribed by I. Poligné; A. Collignan; G. TRYSTRAM

• Book ID: 108823555
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 604 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08848.x