The role of triglycerides and phospholipids in the aroma of cooked beef
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. Natural and simulated meat flavors (with particular reference to beef)
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5. Effect of some water-soluble components on aroma of heated adipose tissue
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