Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning.
Meat Sci
; 79(2): 270-7, 2008 Jun.
Article
in En
| MEDLINE
| ID: mdl-22062754
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