Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction
- 1 July 1965
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 30 (4), 686-696
- https://doi.org/10.1111/j.1365-2621.1965.tb01825.x
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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