Effect of total lipids and phospholipids on warmed-over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis
- 1 January 1976
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (1) , 7-11
- https://doi.org/10.1021/jf60203a040
Abstract
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