ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] AS a result of a series of investigations of beef, pork and lamb13, we concluded that an identical basic meaty aroma is associated with the lean portion of these red meats and that species flavour differences reside in the fat. To check the validity of the conclusion, that lean meats contribute an ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/1991252a0
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