Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

Published 2013 View Full Article

Authors

Keywords

Journal

MEAT SCIENCE

Volume 96, Issue 3, Pages 1191-1200

Publisher

Elsevier BV

Online

2013-11-13

DOI

10.1016/j.meatsci.2013.11.008

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MEAT SCIENCE

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Reagent

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