Effect of different cooking methods on warmed-over flavour development in pork
- 1 May 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 194 (5) , 422-425
- https://doi.org/10.1007/bf01197721
Abstract
No abstract availableKeywords
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