Review of Flavor 1 Differences in Meat and Meat Products

Review of Flavor 1 Differences in Meat and Meat Products

Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing...

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書目詳細資料
主要作者:	Perpustakaan UGM, i-lib
格式:	Article NonPeerReviewed
出版:	[Yogyakarta] : Universitas Gadjah Mada 1996
主題:	Jurnal i-lib UGM
在線閱讀:	https://repository.ugm.ac.id/24282/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7254
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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