Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing.
Food Res Int
; 187: 114424, 2024 Jul.
Article
in En
| MEDLINE
| ID: mdl-38763675
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Taste
/
Cooking
/
Ducks
/
Volatile Organic Compounds
/
Freezing
/
Gas Chromatography-Mass Spectrometry
Limits:
Animals
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article
Country of publication:
Canadá