Lipid oxidation in mutton: Species-related and warmed-over flavors

Journal of Food Lipids

Volumn 4, Issue 4, 1997, Pages 283-293

  Cho, S H ^a   Rhee, K S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031328004     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1997.tb00100.x     Document Type: Article

References (38)

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