Water-Soluble Flavor and Odor Precursors of Meat. 4. Influence of Cooking on Nucleosides and Bases of Beef Steaks and Roasts and Their Relationship to Flavor, Aroma and Juiciness

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

• Book ID: 108799298
• Publisher: Institute of Food Technologists
• Year: 1970
• Tongue: English
• Weight: 410 KB
• Volume: 35
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1970.tb12374.x