A comparison of the flavour volatiles from cooked beef and pork meat systems
- 1 September 1982
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 33 (9), 934-944
- https://doi.org/10.1002/jsfa.2740330917
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
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