ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
J. O. IGENE, A. M. PEARSONVolume:
44
Year:
1979
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1979.tb06420.x
File:
PDF, 812 KB
english, 1979