"flavor" - 0 õppematerjali
flavor - and odor- 2002). active volatiles include alcohols, aldehydes, aromatic compounds, esters, ethers, furans, Species-Specific Flavor hydrocarbons, ketones, lactones, pyrazines, pyridines, pyrroles, and sulfides (Shahidi Species-specific flavor has traditionally 1994). The relationship between some of the been associated with the lipid portion more common volatiles and their respective of meat.
Seekord vastust ei leitud, kui sa uuesti ei proovi, ei saa sa kunagi teada.
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