Accessibility navigation


The role of lipid in the flavour of cooked beef

Elmore, J.S. and Mottram, D.S. (2006) The role of lipid in the flavour of cooked beef. In: Bredie, W.L.P. and Petersen, M.A. (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier, Oxford, pp. 375-378. ISBN 9780444527424

Full text not archived in this repository.


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:13446
Publisher:Elsevier

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation