Meat

Author:

Mottram Donald S.

Publisher

Routledge

Reference1 articles.

1. van Straten, S. , and H. Maarse , Volatile Compounds in Food—Qualitative Data, 5th ed., TNO-CIVO Food Analysis Institute, Zeist, The Netherlands, 1983.

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1. Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage;Journal of Agricultural and Food Chemistry;2023-08-25

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5. Sensory Descriptors for Cooked Meat Products;Handbook of Processed Meats and Poultry Analysis;2008-11-12

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