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VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. II. COMPOUNDS VOLATILIZED WITH STEAM DURING COOKING
Author(s) -
PIPPEN E. L.,
AKA M.
Publication year - 1960
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1960.tb00024.x
Subject(s) - citation , library science , service (business) , computer science , business , marketing