EFFECTS OF PH ON FLAVOR VOLATILES OF POULTRY MEAT DURING COOKING

被引：33

作者：

RAO, CS ^{[1
]}

DAY, EJ ^{[1
]}

CHEN, TC ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,AGR & FORESTRY EXPT STN,DEPT POULTRY SCI,STATE COLLEGE,MS 39762

来源：

POULTRY SCIENCE | 1977年 / 56卷 / 03期

关键词：

D O I：

10.3382/ps.0561034

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1034 / 1035

页数：2

共 7 条

[1] POULTRY PRODUCT QUALITY .2. STORAGE TIME-TEMPERATURE EFFECTS ON CARBONYL COMPOSITION OF COOKED TURKEY AND CHICKEN SKIN FRACTIONS [J].

DIMICK, PS ;

MACNEIL, JH .

JOURNAL OF FOOD SCIENCE, 1970, 35 (02) :186-&

[2] EFFECTS OF RADIATION HEATING AND STORAGE ON VOLATILE CARBONYL COMPOUNDS IN CLAM MEATS [J].

GADBOIS, DF ;

MENDELSOHN, JM ;

RONSIVALLI, LJ .

JOURNAL OF FOOD SCIENCE, 1967, 32 (05) :511-+

[3] FACTORS INFLUENCING PRODUCTION OF HYDROGEN SULPHIDE FROM MEAT DURING HEATING [J].

JOHNSON, AR ;

VICKERY, JR .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1964, 15 (10) :695-&

[4]

KAZENIAC SJ, 1961, CHICKEN FLAVOR, P37

[5]

MINOR LJ, 1965, J FOOD SCI, V38, P686

[6] CHICKEN BROTH FLAVOR AND PH [J].

PIPPEN, EL ;

DEFREMER.D ;

LINEWEAVER, H ;

HANSON, HL .

POULTRY SCIENCE, 1965, 44 (03) :816-+

[7] EFFECTS OF POLYPHOSPHATES ON FLAVOR VOLATILES OF POULTRY MEAT [J].

RAO, CS ;

DILWORTH, BC ;

DAY, EJ ;

CHEN, TC .

JOURNAL OF FOOD SCIENCE, 1975, 40 (04) :847-849

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