Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamba
- 1 March 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (2), 136-141
- https://doi.org/10.1111/j.1365-2621.1964.tb01708.x
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
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