Flavor and aroma chemistry of meat

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Quality Attributes and their Measurement in Meat, Poultry and Fish Products
Editors	A M Pearson, T R Duston
Place of Publication	London, England
Publisher	Blackie Academic and Professional
Pages	184-201
State	Published - 1994

Find It

@inbook{198e30a8678a4410af1fb03e069a630c,

title = "Flavor and aroma chemistry of meat",

author = "Reineccius, {G A}",

year = "1994",

language = "English",

pages = "184--201",

editor = "Pearson, {A M} and Duston, {T R}",

booktitle = "Quality Attributes and their Measurement in Meat, Poultry and Fish Products",

publisher = "Blackie Academic and Professional",

}