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：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 04期
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
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页码：741 / &
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