Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation
- 1 November 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (11) , 1010-1018
- https://doi.org/10.1002/jsfa.2740281110
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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