Work

Effect of thiamine or cysteine adds on the formation of the key sulfur odorants of cooked ham

Year: 2013

Type: conference-paper

Source: HAL

Authors: Thomas, Caroline, Martin, Jean-Louis, Mercier, Frederic, Tournayre, Pascal, Berdagué, Jean-Louis

Institution: Qualité des Produits Animaux

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: W4300101121

FWCI:

Cites:

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Related to: 10