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The effect of pH and inosine-5 -monophosphate (5 -imp) on the formation of heterocyclic aroma volatiles in cooked meat
The effect of pH and inosine-5 -monophosphate (5 -imp) on the formation of heterocyclic aroma volatiles in cooked meat
1995
Madruga
D. S. Mottram
Keywords:
Flavour
Aroma
Inosine
Food science
Chemistry
Chromatography
cooked meat
Correction
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