✦ LIBER ✦
Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development
✍ Scribed by Claudia I. Pereira-Lima; Juan A. Ordoñez; Gonzalo D. García de Fernando; M. Isabel Cambero
- Book ID
- 105744028
- Publisher
- Springer
- Year
- 2000
- Tongue
- English
- Weight
- 115 KB
- Volume
- 210
- Category
- Article
- ISSN
- 0044-3026
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