Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters
Author:
Affiliation:
1. Department of Food Science, The Queen's University of Belfast, and Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, United Kingdom
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9905166
Reference26 articles.
1. Chevance, F. F. V. Effect of fat on the release of volatile aroma compounds from frankfurters. Ph.D. Thesis, The Queen's University of Belfast, U.K., 1998.
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