Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat
- 1 July 1995
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 201 (4) , 339-343
- https://doi.org/10.1007/bf01192729
Abstract
No abstract availableKeywords
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