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Meat flavour

  • Mottram D
Springer US, (1994), 140-163
DOI: 10.1007/978-1-4615-2143-3_10
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Abstract

Flavour is a very important component of the eating quality of meat and there has been much research aimed at understanding the chemistry of meat flavour. This has resulted in the identification of over 1000 volatile compounds from cooked meats. Meat flavour develops...

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APA

Mottram, D. (1994). Meat flavour. In Understanding Natural Flavors (pp. 140–163). Springer US. https://doi.org/10.1007/978-1-4615-2143-3_10

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