Maximising nutritional and flavour qualities of pork sausages
Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a multitude of books, reviews and publications dealing with the details and products of either reaction. Both are key contributors to the formation of flavour and aromas of cooked foods. However, while ma...
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Queen's University Belfast
2012
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579775 |