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

Année de publication: 2010

Pages: 201-206

Type: Communication dans un congrès

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La source de données: Scopus