Characteristics of chicken flavor-containing fraction extracted from raw muscle
- 1 July 1967
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 15 (4), 707-712
- https://doi.org/10.1021/jf60152a008
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Meat Flavor. I. Fractionation of Water‐Soluble Flavor Precursors of BeefJournal of Food Science, 1965