THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS
- 1 November 1960
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 25 (6), 706-711
- https://doi.org/10.1111/j.1365-2621.1960.tb00017.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- SOME PRELIMINARY STUDIES ON MEAT FLAVORa,b,cJournal of Food Science, 1958
- Flavor Studies, Origin of Chicken FlavorJournal of Agricultural and Food Chemistry, 1954
- CHICKEN FLAVOR: SEPARATION AND CONCENTRATION OF ITS VOLATILE COMPONENTS FROM BROTHJournal of Food Science, 1950
- FLAVOR OF MEATJournal of Food Science, 1948