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

出版年份 2014 全文链接

标题

作者

关键词

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 58, Issue 2, Pages 439-445

出版商

Elsevier BV

发表日期

2014-04-13

DOI

10.1016/j.lwt.2014.04.006

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LWT-FOOD SCIENCE AND TECHNOLOGY

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Protocol

Reagent

Reprint

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