EVALUATION OF THE CONTRIBUTION OF FLAVOR VOLATILES TO THE AROMA OF BEEF BY SURFACE RESPONSE METHODOLOGY

被引：22

作者：

BODRERO, KO

PEARSON, AM

MAGEE, WT

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824

[2] MICHIGAN STATE UNIV,DEPT ANIM HUSB,E LANSING,MI 48824

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb14522.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：26 / 31

页数：6

共 28 条

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[2] BEEF FLAVOR - IDENTIFICATION OF SOME BEEF FLAVOR PRECURSORS [J].

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[3] OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS [J].

BODRERO, KO ;

PEARSON, AM ;

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TAKKEN, HJ .

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[5] ON THE EXPERIMENTAL ATTAINMENT OF OPTIMUM CONDITIONS [J].

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[6] MAXIMUM DATA THROUGH A STATISTICAL DESIGN [J].

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[7] RECENT DEVELOPMENTS IN FLAVOR OF MEAT [J].

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PETERSON, RJ .

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[8]

CROCKER EC, 1948, FOOD RES, V13, P179

[9]

DWIVEDI B K, 1975, Critical Reviews in Food Technology, V5, P487

[10]

Herz K. O., 1970, Advances in Food Research, V18, P1, DOI 10.1016/S0065-2628(08)60367-5

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