| Original language | English |
|---|---|
| Title of host publication | Flavor of meat and meat product |
| Editors | F. Shahidi |
| Place of Publication | Glasgow |
| Publisher | Blackie Acad. & Prof. |
| Pages | 144-152 |
| Publication status | Published - 1994 |
Lipid oxidation in meat by-products: effect of antioxidants and Maillard reactants on volatiles.
T. Cheraghi, J.P. Roozen
Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic