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1. |
Objectives |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 4,
1981,
Page 308-308
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PDF (43KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527308
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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2. |
Natural and simulated meat flavors (with particular reference to beef) |
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C R C Critical Reviews in Food Science and Nutrition,
Volume 14,
Issue 4,
1981,
Page 309-437
Glesni MacLeod,
M. Seyyedain‐Ardebili,
StephenS. Chang,
Preview
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PDF (5208KB)
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ISSN:0099-0248
DOI:10.1080/10408398109527309
出版商:Taylor & Francis Group
年代:1981
数据来源: Taylor
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