Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking
Keisuke Sasaki, Michiyo Motoyama, Mitsuru MitsumotoVolume:
77
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2007.02.025
File:
PDF, 140 KB
english, 2007