Volatile compounds in meat and meat products
Author:
Affiliation:
1. University of Agriculture in Krakow, Poland; Regis Ltd., Poland
2. Poznań University of Life Sciences, Poland
3. University of Agriculture in Krakow, Poland
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n1/0101-2061-cta-1678-457X08416.pdf
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3. Latest research into quality control;Ba H. V.,2012
4. Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver;Balagiannis D. P.;Journal of Agricultural and Food Chemistry,2009
5. Meat;Belitz H. D.,2009
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