✦ LIBER ✦
Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat
✍ Scribed by Ute Christine Konopka; Helmut Guth; Werner Grosch
- Book ID
- 112495653
- Publisher
- Springer
- Year
- 1995
- Tongue
- English
- Weight
- 493 KB
- Volume
- 201
- Category
- Article
- ISSN
- 0044-3026
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