Capillary Gas Chromatography‐Mass Spectrometric Analysis of Cooked Ground Beef Aroma
- 1 November 1986
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 51 (6) , 1427-1434
- https://doi.org/10.1111/j.1365-2621.1986.tb13826.x
Abstract
No abstract availableKeywords
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