Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

  1. Pereira-Lima, C.I.
  2. Ordoñez, J.A.
  3. García De Fernando, G.D.
  4. Cambero, M.I.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2000

Alea: 210

Zenbakia: 3

Orrialdeak: 165-172

Mota: Artikulua

DOI: 10.1007/PL00005506 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus