Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

✍ Scribed by Mogens T. Jensen; Laurits Lydehøj Hansen; Henrik J. Andersen

• Book ID: 115610701
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 122 KB
• Volume: 35
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1006/fstl.2002.0894