Warmed-over flavour in cooked sliced beef Chemical analysis in relation to sensory evaluation
- 1 September 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 195 (3), 203-208
- https://doi.org/10.1007/bf01202796
Abstract
No abstract availableKeywords
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