Lipides et arôme des produits animaux : L'exemple de la viande

OCL - Oleagineux Corps gras Lipides

Volumn 6, Issue 4, 1999, Pages 320-325

  Gandemer, Gilles ^a  

^a NONE

Author keywords

Aroma; Lipid; Maillard reaction; Meat; Oxidation

Indexed keywords

EID: 0033164123     PISSN: 12588210     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (52)

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