학술논문
Hexanal as a marker of oxidation flavour in sliced and uncured deli turkey with and without phosphates using rosemary extracts
Document Type
Article
Author
Source
In: International Journal of Food Science and Technology . (International Journal of Food Science and Technology, 1 September 2020, 55(9):3104-3110)
Subject
Language
English
ISSN
13652621
09505423
09505423