Review of Flavor 1 Differences in Meat and Meat Products
Hundreds or even thousands of volatile compounds present in meat have been documented. However, the flavor of meats have not always been successfully reproduced. This is in part due to interaction of factors such as genetic (species, breed and sex), environment (age, feeding and stress), processing...
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| Format: | EJournal Article |
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Indonesian Association of Food Technologists,
2014-05-20.
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| Online Access: | Get Fullteks |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |