Accessibility navigation

The role of lipid in the flavour of cooked beef

Lists
Tools

Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773 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.

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:13446
Publisher:Elsevier
Altmetric
Related URLs
Deposit Details

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

Page navigation

See also