REVIEW OF LITERATURE ON CHICKEN FLAVOR AND REPORT OF ISOLATION OF SEVERAL NEW CHICKEN FLAVOR COMPONENTS FROM AQUEOUS COOKED CHICKEN BROTH

被引：56

作者：

WILSON, RA

KATZ, I

机构：

来源：

关键词：

D O I：

10.1021/jf60182a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：741 / &

共 37 条

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