The chemical composition and sensory properties of cooked beef aroma

Galt, A M

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King's College London

The chemical composition and sensory properties of cooked beef aroma

dc:creator Galt, A M

dc:type.qualificationname Doctor of Philosophy

dc:date.issued1981

Degree

thesis:*

Name dc:type.qualificationname: Doctor of Philosophy
Level dc:type.qualificationlevel: Doctoral Thesis
Year dc:date.issued: 1981

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Galt, A M

Subjects

dc:subject × 1

Food technology & food microbiology

Rights

Language dc:language: eng

Identifiers

dc:identifier.*

Identifier: oai:kclpure.kcl.ac.uk:studenttheses/6a25f528-3340-4ba9-97c9-538516533ddb
OAI identifier oai:identifier: oai:kclpure.kcl.ac.uk:studenttheses/6a25f528-3340-4ba9-97c9-538516533ddb

Chain of custody

source

Harvested from: King's College London
Base URL: kclpure.kcl.ac.uk/ws/oai
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

related terms

citation

Galt, A M. The chemical composition and sensory properties of cooked beef aroma. Doctoral Thesis thesis, 1981. https://kclpure.kcl.ac.uk/portal/en/studentTheses/6a25f528-3340-4ba9-97c9-538516533ddb

The chemical composition and sensory properties of cooked beef aroma

Degree

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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