Influence of keeping system on the fatty acid composition in the longissimus muscle of bulls and odorants formed after pressure-cooking
- 7 February 2002
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 214 (2) , 112-118
- https://doi.org/10.1007/s00217-001-0427-4
Abstract
No abstract availableKeywords
This publication has 0 references indexed in Scilit: