Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey
Version of Record online: 17 FEB 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 2, pages S115–S121, February 2012
How to Cite
Maughan, C. and Martini, S. (2012), Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey. Journal of Food Science, 77: S115–S121. doi: 10.1111/j.1750-3841.2011.02574.x
- Issue online: 17 FEB 2012
- Version of Record online: 17 FEB 2012
- MS 20110873 Submitted 7/20/2011, Accepted 11/17/2011.
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