SYMPOSIUM ON MEAT FLAVOR FACTORS INFLUENCING THE FLAVOR OF MUSCLE FOODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09992.x/fullpdf
Reference108 articles.
1. Mackerel Lipids and Fatty Acids
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3. Carcass Composition, Quality and Palatability Attributes of Bulls and Steers Fed Different Energy Levels and Killed at Four Ages2
4. A COMPARATIVE STUDY OF FREEZING QUALITIES OF SEAFOODS OBTAINED BY USING DIFFERENT FREEZING METHODS
5. Sensory Evaluation of Lamb and Yearling Mutton Flavors
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