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Effect of ascorbate, nitrate and nitrite on the amount of flavour compounds produced from leucine by Staphylococcus xylosus and Staphylococcus carnosus
Pelle Thonning Olesen, Louise Heller Stahnke, Régine TalonVolume:
68
Year:
2004
Language:
english
DOI:
10.1016/j.meatsci.2004.02.017
File:
PDF, 286 KB
english, 2004