The complex background to the sensory qualities of meat and fish
- 1 December 1970
- journal article
- Published by Cambridge University Press (CUP) in Proceedings Of The Nutrition Society
- Vol. 29 (2), 348-354
- https://doi.org/10.1079/pns19700069
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Meat and fish flavors; significance of ribomononucleotides and their metabolitesJournal of Agricultural and Food Chemistry, 1969