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The Rate and Mechanism of Long Chain 2, 3-Dialkyl Acroleins Formation in Meat by Heat Treatment
NAKANISHI, Takeo, SUYAMA, KyozoVolume:
37
Year:
1973
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.37.1341
File:
PDF, 460 KB
english, 1973