The importance of phospholipids in the development of flavour and off-flavour in meat products - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Book Sections Year : 1995

The importance of phospholipids in the development of flavour and off-flavour in meat products

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Life Sciences [q-bio]

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https://hal.inrae.fr/hal-02849360

Submitted on : Sunday, June 7, 2020-8:38:34 PM

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hal-02849360 , version 1 (07-06-2020)

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  • HAL Id : hal-02849360 , version 1
  • PRODINRA : 119917

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Gilles Gandemer, Anne Meynier. The importance of phospholipids in the development of flavour and off-flavour in meat products. Composition of meat in relation to processing, nutritional and sensory quality, from farm to fork, ECCEAMST Upsala, 1995. ⟨hal-02849360⟩

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