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Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning.
Koutsidis, G; Elmore, J S; Oruna-Concha, M J; Campo, M M; Wood, J D; Mottram, D S.
Affiliation
  • Koutsidis G; Department of Food Biosciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
Meat Sci ; 79(2): 270-7, 2008 Jun.
Article in En | MEDLINE | ID: mdl-22062754
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United kingdom