✦ LIBER ✦
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities
✍ Scribed by Lene Meinert; Kaja Tikk; Meelis Tikk; Per B. Brockhoff; Wender L.P. Bredie; Charlotte Bjergegaard; Margit D. Aaslyng
- Book ID
- 116737521
- Publisher
- Elsevier Science
- Year
- 2009
- Tongue
- English
- Weight
- 285 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0309-1740
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