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.
Actes:
Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Any de publicació: 2010

Pàgines: 201-206

Tipus: Aportació congrés

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Font de les dades: Scopus