Contamination chimique des aliments, leur conférant un goût désagréable
Chemical tainting of foods
Mottram D.S.
Department of Food Science and Technology, The University of Reading, PO Box 226, Whiteknights, Reading RG6 6AP, UK
International Journal of Food Science and Technology, 1998, n° 33, p. 19-29 - Texte en Anglais