Volatile flavor components of beef boiled conventionally and by microwave radiation
- 1 July 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (4), 835-843
- https://doi.org/10.1021/jf60206a032
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Volatile flavour components of eggsJournal of the Science of Food and Agriculture, 1975