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The role of triglycerides and phospholipids in the aroma of cooked beef

✍ Scribed by D. S. Mottram; R. A. Edwards

Publisher: John Wiley and Sons
Year: 1983
Tongue: English
Weight: 454 KB
Volume: 34
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740340513

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