Effect of Fatty Acids Profile with Thermal Oxidation of Chicken Fat on Characteristic Aroma of Chicken Flavors Assessed by Gas Chromatography-Mass Spectrometry and Descriptive Sensory Analysis

Published 2016 View Full Article

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Journal

FOOD SCIENCE AND TECHNOLOGY RESEARCH

Volume 22, Issue 2, Pages 245-254

Publisher

Japanese Society for Food Science and Technology

Online

2016-04-20

DOI

10.3136/fstr.22.245

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