Effect of heating time on volatile composition of canned pork meat
- 1 April 1977
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 2 (2), 135-144
- https://doi.org/10.1016/0308-8146(77)90027-9
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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