The Browning Produced on Heating Fresh Pork II. The Natwre...

The Browning Produced on Heating Fresh Pork II. The Natwre of the Reaction

A. M. PEARSON, B. G. TARLADGIS, MILDRED E. SPOONER, J. R. QUINN
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Volume:
31
Year:
1966
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1966.tb00476.x
File:
PDF, 638 KB
english, 1966
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