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

Datum der Publikation: 2010

Seiten: 201-206

Art: Konferenz-Beitrag

GOOGLE SCHOLAR
Datenquelle: Scopus