MEAT FLAVOR .I. FRACTIONATION OF WATER-SOLUBLE FLAVOR PRECURSORS OF BEEF

被引：42

作者：

WASSERMAN, AE

GRAY, N

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01844.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：801 / +

页数：1

共 20 条

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

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[3]

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[4]

BLOCK RJ, 1952, PAPER CHROMATOGRAPHY, P81

[5]

CANFIELD RE, 1963, PROTEINS, V1, P320

[6]

CHARGAFF E, 1955, NUCLEIC ACIDS ED, V1, P493

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[8] FLAVOR STUDIES ON BEEF AND PORK [J].

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CROWE, PF .

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[9] WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .I. QUALITATIVE STUDY OF CERTAIN AMINO ACIDS CARBOHYDRATES NON-AMINO ACID NITROGEN COMPOUNDS + PHOSPHORIC ACID ESTERS OF BEEF PORK + LAMB [J].

MACY, RL ;

NAUMANN, HD ;

BAILEY, ME .

JOURNAL OF FOOD SCIENCE, 1964, 29 (02) :136-&

[10] WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .2. EFFECTS OF HEATING ON AMINO NITROGEN CONSTITUENTS + CARBOHYDRATES IN LYOPHILIZED DIFFUSATES FROM AQUEOUS EXTRACTS OF BEEF PORK + LAMB [J].

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JOURNAL OF FOOD SCIENCE, 1964, 29 (02) :142-&

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