[Advances in Experimental Medicine and Biology] Quality of Fresh and Processed Foods Volume 542 || Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef
Shahidi, Fereidoon, Spanier, Arthur M., Ho, Chi-Tang, Braggins, TerryVolume:
10.1007/97
Year:
2004
Language:
english
DOI:
10.1007/978-1-4419-9090-7_3
File:
PDF, 2.40 MB
english, 2004