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Evaluation of the Contribution of Flavor Volatiles to the Aroma of Beef by Surface Response Methodology

✍ Scribed by K. O. BODRERO; A. M. PEARSON; W. T. MAGEE

Book ID: 108805028
Publisher: Institute of Food Technologists
Year: 1981
Tongue: English
Weight: 816 KB
Volume: 46
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1981.tb14522.x

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