The role of triglycerides and phospholipids in the aroma of cooked beef
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 34 (5) , 517-522
- https://doi.org/10.1002/jsfa.2740340513
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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