VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENT

✍ Scribed by E. L. PIPPEN; M. NONAKA; F. T. JONES; FRED STITT

• Book ID: 108795352
• Publisher: Institute of Food Technologists
• Year: 1958
• Tongue: English
• Weight: 726 KB
• Volume: 23
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1958.tb17545.x