Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

  1. García-Lomillo, J.
  2. González-Sanjosé, M.L.
  3. Del Pino-García, R.
  4. Ortega-Heras, M.
  5. Muñiz-Rodríguez, P.
Aldizkaria:
Journal of Chemistry

ISSN: 2090-9071,  2090-9063

Argitalpen urtea: 2016

Alea: 2016

Mota: Artikulua

DOI: 10.1155/2016/1056201 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus