✦ LIBER ✦
Studies on meat flavor. 3. A novel method for trapping volatile components from uncured and cured pork
✍ Scribed by Ramarathnam, Narasimhan.; Rubin, Leon J.; Diosady, Levente L.
- Book ID
- 121506282
- Publisher
- American Chemical Society
- Year
- 1993
- Tongue
- English
- Weight
- 768 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0021-8561
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