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Analysis of important flavor precursors in meat

Mottram, D.S., Koutsidis, G., Oruna-Concha, M.J., Ntova, M. and Elmore, J.S. (2004) Analysis of important flavor precursors in meat. In: Deibler, K.D. and Delwiche, J. (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food science and technology . Marcel Dekker, New York, pp. 463-472. ISBN 9780824747039

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Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13131
Publisher:Marcel Dekker

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