Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken
- 30 April 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (3) , 364-367
- https://doi.org/10.1021/jf00063a011
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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