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Title: The chemical composition and sensory properties of cooked beef aroma
Author: Galt, A. M.
ISNI:       0000 0001 3487 3254
Awarding Body: University of London
Current Institution: King's College London (University of London)
Date of Award: 1981
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Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available
Keywords: Food technology & food microbiology