Components contributing to beef flavor; natural precursors of 4-hydroxy-5-methyl-3(2H)-furanone in beef broth
- 1 March 1969
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 17 (2) , 397-400
- https://doi.org/10.1021/jf60162a022
Abstract
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