Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating

✍ Scribed by ROBERT L. MACY JR; H. DONALD NAUMANN; MILTON E. BAILEY

• Book ID: 108799297
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 395 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb12373.x