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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Article NonPeerReviewed |
| 出版: |
[Yogyakarta] : Universitas Gadjah Mada
1996
|
| 主題: | |
| 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!
|
| 機構: | Universitas Gadjah Mada |
成為第一個發表評論!