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Pork organs as a potential source of flavour-related substa..:
López-Martínez, Manuel Ignacio
;
Toldrá, Fidel
;
Mora, Leticia
#PLACEHOLDER_PARENT_METADATA_VALUE#. , 2023
Link:
http://hdl.handle.net/10261/337611
RT Journal T1
Pork organs as a potential source of flavour-related substances
UL https://suche.suub.uni-bremen.de/peid=base-ftcsic:oai:digital.csic.es:10261_337611&Exemplar=1&LAN=DE A1 López-Martínez, Manuel Ignacio A1 Toldrá, Fidel A1 Mora, Leticia PB Elsevier YR 2023 K1 Amino acids K1 Brain K1 Kidney K1 Liver K1 Lung K1 Meat by-products K1 Meat co-products K1 Nucleotides K1 Taste JF #PLACEHOLDER_PARENT_METADATA_VALUE# LK http://hdl.handle.net/10261/337611 DO http://hdl.handle.net/10261/337611 SF ELIB - SuUB Bremen
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