Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
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Documents
- Long-time low-temperature cooking of beef: three dominant time-temperature behaviours of sensory properties
Final published version, 719 KB, PDF document
Original language | English |
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Article number | 2 |
Journal | Flavour (London) |
Volume | 4 |
Number of pages | 10 |
ISSN | 2044-7248 |
Publication status | Published - 2015 |
Bibliographical note
OA
Links
- http://www.flavourjournal.com/content/4/1/2
Final published version
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