reference/5214149

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/5214149

Outgoing Links

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contentType	Journal Article
endingPage	375
issn	0309-1740
issueIdentifier	3
pageRange	367-375
publicationName	Meat Science
startingPage	367
bibliographicCitation	Campo MM, Nute GR, Wood JD, Elmore SJ, Mottram DS, Enser M. Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I-sensory perception. Meat Sci. 2003 Mar;63(3):367–75. doi: 10.1016/s0309-1740(02)00095-5. PMID: 22062390.
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date	200303
identifier	https://doi.org/10.1016/s0309-1740%2802%2900095-5 https://pubmed.ncbi.nlm.nih.gov/22062390
isPartOf	https://portal.issn.org/resource/ISSN/0309-1740 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/30119
language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception
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Incoming Links

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Total number of triples: 36.