Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma

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1 September 1969

journal article
Published by Wiley in Journal of Food Science

Vol. 34 (5) , 443-446
https://doi.org/10.1111/j.1365-2621.1969.tb12800.x

Abstract

No abstract available

Keywords

Cited by 41 articles