PubAg

Main content area

Protein hydrolysis--the key to meat flavoring systems

Author:
Lieske, B., Konrad, G.
Source:
Food reviews international 1994 v.10 no.3 pp. 287-312
ISSN:
8755-9129
Subject:
meat, home food preparation, broiling, roasting, proteins, hydrolysis, flavor
Agid:
3067650