Work

“Warmed-Over” Flavor in Meat, Poultry, and Fish

Year: 1977

Type: book-chapter

Source: Advances in food research

Parent work: Unknown

DOI: 10.1016/s0065-2628(08)60326-2

Authors: A.M. Pearson, Jane D. Love, F.B. Shorland

Institutions: Michigan State University, Iowa State University, Victoria University of Wellington

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2197241205

FWCI: 9.099

Cites: 242

Cited by: 311

Related to: 10