Effect of different cooking methods on warmed-over flavour development in pork

Saved in:
Bibliographic Details
Published in:Zeitschrift f r Lebensmittel-Untersuchung und -Forschung 1992-05, Vol.194 (5), p.422-425
Main Authors: Satyanarayan, Vasundhara Thayur, Honikel, Karl-Otto
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0044-3026
1438-2385
DOI:10.1007/BF01197721