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Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken
Igene, John O., Yamauchi, Kiyoshi, Pearson, Albert M., Gray, J. Ian, Aust, Steven D.Volume:
33
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00063a011
Date:
May, 1985
File:
PDF, 511 KB
english, 1985