|
|
|
Volumn 53, Issue 2, 1994, Pages 327-333
|
|
The role of nutrients in meat flavour formation.
|
|
Author keywords
[No Author keywords available]
|
|
Indexed keywords
ANIMAL;
GLYCATION;
HUMAN;
LIPID PEROXIDATION;
MEAT;
NUTRITION;
ODOR;
REVIEW;
TASTE;
ANIMAL;
HUMAN;
LIPID PEROXIDATION;
MAILLARD REACTION;
MEAT;
NUTRITION;
ODORS;
SMELL;
TASTE;
|
|
EID: 0028473067
PISSN: 00296651
EISSN: None
Source Type: Journal
DOI: None Document Type: Review |
|
Times cited : (51)
|
|
References (38)
|
