Analysis of important flavor precursors in meat

Lists

Tools

Mottram, D.S., Koutsidis, G., Oruna-Concha, M.J. ORCID: https://orcid.org/0000-0001-7916-1592, Ntova, M. and Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773 (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

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

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

Altmetric

Related URLs

Deposit Details

University of Reading