Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

Published 2014 View Full Article

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Title
Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 58, Issue 2, Pages 439-445
Publisher
Elsevier BV
Online
2014-04-13
DOI
10.1016/j.lwt.2014.04.006

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