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How to cite this article
R. Linforth, A.J. Taylor and V.K. Modi, 2008. Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System. American Journal of Food Technology, 3: 68-78.
DOI: 10.3923/ajft.2008.68.78
URL: https://scialert.net/abstract/?doi=ajft.2008.68.78
DOI: 10.3923/ajft.2008.68.78
URL: https://scialert.net/abstract/?doi=ajft.2008.68.78