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Parker, J. K. 
ORCID: https://orcid.org/0000-0003-4121-5481, Arkoudi, A., Mottram, D. S. and Dodson, A. T.
(2006)
Aroma formation in beef muscle and beef liver.
In: Bredie, W. L. P. and Petersen, M. A. (eds.)
Flavour Science: Recent Advances and Trends.
Developments in Food Science (43).
Elsevier, pp. 335-338.
ISBN 9780444527424
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/26004 |
| Item Type | Book or Report Section |
| Refereed | Yes |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Publisher | Elsevier |
| Download/View statistics | View download statistics for this item |
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