Effect of high hydrostatic pressure on volatile profile of cooked turkey breast meat

  1. Corcuera, M.E.
  2. Wilches, D.
  3. Martinez, R.
  4. Beltran, S.
  5. Rovira, J.
  6. Jaime, I.
Actas:
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Año de publicación: 2010

Páginas: 201-206

Tipo: Aportación congreso

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Fuente de los datos: Scopus