Origin and Nature of Aroma in Fat of Cooked Poultry
- 1 September 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (5), 436-442
- https://doi.org/10.1111/j.1365-2621.1969.tb12799.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Carotenoids: Properties, Occurrence, and Utilization in FoodsPublished by Elsevier ,1966
- THE PYROLYSIS OF CAROTENECanadian Journal of Research, 1948