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

Ano de publicación: 2010

Páxinas: 201-206

Tipo: Achega congreso

GOOGLE SCHOLAR
Fonte de datos: Scopus