Aroma formation in beef muscle and beef liver

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Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Arkoudi, A., Mottram, D. S. and Dodson, A. T. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. L. P. and Petersen, M. A. (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science (43). Elsevier, pp. 335-338. ISBN 9780444527424

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Item Type:	Book or Report Section
Refereed:	Yes
Divisions:	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:	26004
Publisher:	Elsevier

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University of Reading