AROMA OF CANNED BEEF - APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATA

被引：18

作者：

PERSSON, T ^{[1
]}

SYDOW, EV ^{[1
]}

机构：

[1] SWEDISH INST FOOD PRESERCATION RES,S-40021 GOTHENBURG 16,SWEDEN

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02942.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：537 / 541

页数：5

共 17 条

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[7]

FORE S P, 1972, Journal American Peanut Research and Education Association Incorporated, V4, P177

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

PERSSON, T ;

SYDOW, EV ;

AKESSON, C .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :386-392

[9] AROMA OF CANNED BEEF - PROCESSING AND FORMULATION ASPECTS [J].

PERSSON, T ;

SYDOW, EV .

JOURNAL OF FOOD SCIENCE, 1974, 39 (02) :406-413

[10] AROMA OF CANNED BEEF - GAS-CHROMATOGRAPHIC AND MASS-SPECTROMETRIC ANALYSIS OF VOLATILES [J].

PERSSON, T ;

SYDOW, EV .

JOURNAL OF FOOD SCIENCE, 1973, 38 (03) :377-385

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