The study of meat products flavourings developes on the basis of spicy oils and meat flavour based on Malliard reaction
A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.V. Romanova, I.I. Afanasyeva and V.I. Kalugina
The study of meat products flavourings developes on the basis of spicy oils and meat flavour based on Malliard reaction
A.A. Belousov, V.A. Andrejenkov, G.L. Solntseva, N.V. Romanova, I.I. Afanasyeva and V.I. Kalugina