Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat
- 1 February 1993
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 196 (2) , 131-136
- https://doi.org/10.1007/bf01185572
Abstract
No abstract availableKeywords
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