Effect of temperature on the analysis of beef flavor...

Food Chemistry 1994 Vol. 50; Iss. 3

Effect of temperature on the analysis of beef flavor volatiles: Focus on carbonyl and sulfur-containing compounds

Arthur M. Spanier, Terri Drumm Boylston
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Volume:
50
Year:
1994
Language:
english
Pages:
9
DOI:
10.1016/0308-8146(94)90129-5
File:
PDF, 732 KB
english, 1994
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