Studies on Meat Flavor. 3. A Novel Method for Trapping Volatile Components from Uncured and Cured Pork

Journal of Agricultural and Food Chemistry

Volumn 41, Issue 6, 1993, Pages 933-938

  Ramarathnam, Narasimhan ^a   Rubin, Leon J ^a   Diosady, Levente L ^a  

^a UNIVERSITY OF TORONTO   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006591713     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00030a019     Document Type: Article

References (28)

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