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Determination of volatile aroma compounds in beef using...

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature

Kerth, Chris
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Volume:
117
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.02.026
Date:
July, 2016
File:
PDF, 754 KB
english, 2016
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