Flavour formation in meat and meat products: A review

Food Chemistry

Volumn 62, Issue 4, 1998, Pages 415-424

  Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

HETEROCYCLIC COMPOUND; LIPID; SULFUR; VOLATILE AGENT;

COOKING; FLAVOR; FOOD PROCESSING; GLYCATION; LIPID OXIDATION; MEAT; REVIEW;

EID: 0032142737     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00076-4     Document Type: Article

References (67)

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