✦ LIBER ✦
Formation of amino acid (l-leucine, l-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems
✍ Scribed by Jens K.S Møller; Lars L Hinrichsen; Henrik J Andersen
- Book ID
- 114159691
- Publisher
- Elsevier Science
- Year
- 1998
- Tongue
- English
- Weight
- 260 KB
- Volume
- 42
- Category
- Article
- ISSN
- 0168-1605
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