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Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids
Home
Publications
Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids
Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids
DM
Donald S. Mottram
Donald S. Mottram
LS
Linda J. Salter
Linda J. Salter
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3 October 1989
book chapter
other
Published by
American Chemical Society (ACS)
p.
442-451
https://doi.org/10.1021/bk-1989-0409.ch041
Abstract
No abstract available
Keywords
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Cited by 13 articles