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Flavor Formation and Quality Maintenance in Meat Processing

Detalles Bibliográficos
Autores principales:	Wang, Ying, Luo, Yani, Cao, Jinxuan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572488/ https://www.ncbi.nlm.nih.gov/pubmed/37835331 http://dx.doi.org/10.3390/foods12193678

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