Effect of Cooking Procedure on Flavor Components of Beef. Carbonyl Compounds
- 1 May 1966
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 14 (3), 245-247
- https://doi.org/10.1021/jf60145a013
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- A Comparison of the Volatile Fractions from Cured and Uncured MeatJournal of Food Science, 1965