Preparation of substrate for flavorant from chicken bone residue with hot-pressure process / Jin-Zhi Wang ... [et al.].

Contributor(s): Wang, Jin-Zhi [author.]Call Number: ARTICLE (Eng) Material type: ArticleArticleSubject(s): Amino acids | Chicken | Flavor In: Journal of Food Science 81 (3) 2016 : C578-C586
No physical items for this record

YS2016 M09

There are no comments on this title.

to post a comment.