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Aroma formation in beef muscle and beef liver

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Parker, J. K. orcid id iconORCID: 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
Refereed Yes
Divisions Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher Elsevier
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