Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

Title
Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 1, Pages 203-209
Publisher
Elsevier BV
Online
2010-06-11
DOI
10.1016/j.foodchem.2010.06.010

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