National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Schweigert, B.S.

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Sanderson, A.; Pearson, A.M.; Schweigert, B.S., Effect of cooking procedure on flavor components of beef. Carbonyl compounds, J. Agric. Food Chem., 1966, 14, 3, 245-247, https://doi.org/10.1021/jf60145a013 . [all data]