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The role of lipid in the flavour of cooked beef

Elmore, J.S. ORCID: 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

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Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13446

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