Author: Montevecchi Giuseppe Masino Francesca Antonelli Andrea
Publisher: Springer Publishing Company
ISSN: 1438-2377
Source: European Food Research and Technology A, Vol.232, Iss.2, 2011-02, pp. : 375-379
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Related content
By Fukui Masakazu Okuda Tohru Takayanagi Tsutomu Yokotsuka Koki
Journal of Wine Research, Vol. 13, Iss. 3, 2002-12 ,pp. :
Physical and Thermal Properties of Ground Beef During Cooking
Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 7, 2001-11 ,pp. :
Formation of heterocyclic amines during cooking of duck meat
By Liao G.Z.
Food Additives & Contaminants: Part A, Vol. 29, Iss. 11, 2012-11 ,pp. :