Studies on meat flavor. 2. A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken
- 1 October 1991
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 39 (10) , 1839-1847
- https://doi.org/10.1021/jf00010a031
Abstract
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