Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes
Author:
Funder
LUCTA S.A.
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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5. A fresh look at meat flavor;Calkins;Meat Science,2007
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