✦ LIBER ✦
The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics
✍ Scribed by Williamson, Jennifer; Ryland, Donna; Suh, Miyoung; Aliani, Michel
- Book ID
- 122910376
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 368 KB
- Volume
- 96
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.