Accessibility navigation

Aroma formation in beef muscle and beef liver

Parker, J. K., 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

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 > Food Research Group
ID Code:26004

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

Page navigation