AROMA OF CANNED BEEF - PROCESSING AND FORMULATION ASPECTS

被引：27

作者：

PERSSON, T

SYDOW, EV

机构：

[1] SWEDISH INST FOOD PRESERVATION RES,S-400 21 GOTEBORG 16,SWEDEN

[2] NORDRECO AB,S-267 00 BJUV,SWEDEN

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02906.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：406 / 413

页数：8

共 17 条

[1]

Brody A. L., 1971, CRC Critical Reviews in Food Technology, V2, P187

[2]

Furuhashi T., 1971, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V18, P125

[3]

Furuhashi T., 1971, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V18, P119

[4]

HALVARSON H, 1972, J FOOD SCI, V37, P136, DOI 10.1111/j.1365-2621.1972.tb03403.x

JANSEN, HE ;

STRATING, J ;

WESTRA, WM .

[6]

JOCELYN PC, 1972, BIOCHEMISTRY SH GROU

[7]

KAZENIAC SJ, 1961, P FLAVOR CHEMISTRY S

[8]

LEISTNER L, 1963, FLEISCHWIRTSCH, V15, P274

[9]

LUH BS, 1964, FOOD TECHNOL-CHICAGO, V18, P216

[10] AROMA OF CANNED BEEF - SENSORY PROPERTIES [J].

PERSSON, T ;

SYDOW, EV ;

AKESSON, C .