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Analysis of important flavor precursors in meat

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Mottram, D.S., Koutsidis, G., Oruna-Concha, M.J. orcid id iconORCID: https://orcid.org/0000-0001-7916-1592, Ntova, M. and Elmore, J.S. orcid id iconORCID: https://orcid.org/0000-0002-2685-1773 (2004) Analysis of important flavor precursors in meat. In: Deibler, K.D. and Delwiche, J. (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food science and technology . Marcel Dekker, New York, pp. 463-472. ISBN 9780824747039

Item Type Book or Report Section
URI https://reading-clone.eprints-hosting.org/id/eprint/13131
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Publisher Marcel Dekker
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