Development of a cooked meat-like aroma from enzyme-hydrolyzed defibrinated bovine plasma.

被引：0
|
作者：
Wanasundara, PKJPD [1 ]
Pegg, RB [1 ]
Shand, PJ [1 ]
机构：
[1] Univ Saskatchewan, Dept Appl Microbiol & Food Sci, Saskatoon, SK S7N 5A8, Canada
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 222卷
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
72-AGFD
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页码：U36 / U36
页数：1
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