Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

Author： Jensen M.T. Hansen L.L. Andersen H.J.

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.35, Iss.6, 2002-09, pp. : 485-489

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