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Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development
Claudia I. Pereira-Lima, Juan A. Ordoñez, Gonzalo D. García de Fernando, M. Isabel CamberoVolume:
210
Language:
english
Pages:
8
DOI:
10.1007/pl00005506
Date:
January, 2000
File:
PDF, 115 KB
english, 2000