National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Coppock, B.M.

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MacLeod, G.; Coppock, B.M., Volatile flavor components of beef boiled conventionally and by microwave radiation, J. Agric. Food Chem., 1976, 24, 4, 835-843, https://doi.org/10.1021/jf60206a032 . [all data]