Studies on meat flavor. 2. A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken

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

• Book ID: 127013800
• Publisher: American Chemical Society
• Year: 1991
• Tongue: English
• Weight: 916 KB
• Volume: 39
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf00010a031