Chicken Flavor and Aroma, Separation and Identification of Carbonyl and Sulfur Compounds in Volatile Fraction of Cooked Chicken
- 1 July 1965
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 13 (4) , 298-300
- https://doi.org/10.1021/jf60140a002
Abstract
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