✦ LIBER ✦

Studies on meat flavor. 1. Qualitative and quantitative differences in uncured and cured pork

✍ Scribed by Ramarathnam, Narasimhan; Rubin, Leon J.; Diosady, Levente L.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on meat flavor. 3. A novel metho

✍ Ramarathnam, Narasimhan.; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 768 KB

Studies on meat flavor. 4. Fractionation

✍ Ramarathnam, Narasimhan.; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 981 KB

Studies on meat flavor. 2. A quantitativ

✍ Ramarathnam, Narasimhan; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 916 KB

Model Studies on the Efficacy of Protein

✍ Pérez-Juan, María; Flores, Mónica; Toldrá, Fidel 📂 Article 📅 2006 🏛 American Chemical Society 🌐 English ⚖ 361 KB

Studies on Blood-Groups AEnzymes.1 and A

✍ Helmut SCHENKEL-BRUNNER 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB