Roasted lamb fat: basic volatile components
- 1 November 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (6) , 1227-1229
- https://doi.org/10.1021/jf60214a038
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMBJournal of Food Science, 1976
- Recherches sur les arǒmes. 16e communication [1]. Sur l'arǒme du cacao IIIHelvetica Chimica Acta, 1967
- Gas Chromatography evidence for the occurrence of hop oil components in beerJournal of Chromatography A, 1966