肉类(牛肉)风味化合物综述

[1] 热加工肉类香精的研究进展 [J]. 中国调味品 , 2004, (05) : 3 - 10

[2] Primary odorants of chicken broth[J] . Uwe Gasser,Werner Grosch.Zeitschrift für Lebensmittel-Untersuchung und -Forschung . 1990 (1)

[3] Flavorofmeat,meatproductsandseafoods. G .Macleod. BlackieAcademic＆Professional . 1998

[4] The effect of cookingconditions onthe formation of volatile heterocylic compounds inpork. Mottram,D.S. Journal of the Science of Food and Agriculture . 1985

[5] Flavor studies on beef and pork. Hornstein I,Crowe P F. Journal of Agricultural and Food Chemistry . 1960

[6] The Maillard reaction in foods and nutrition. Fors,S. American Chemica Society . 1983

[7] Seyyedain-Ardebili.Natural and simulated meat flavors （ with particular reference to beef）. Glesni. M. M. CRC Critical Reviews in Food Science and Nutrition . 1981

[1] 热加工肉类香精的研究进展 [J]. 中国调味品 , 2004, (05) : 3 - 10

[2] Primary odorants of chicken broth[J] . Uwe Gasser,Werner Grosch.Zeitschrift für Lebensmittel-Untersuchung und -Forschung . 1990 (1)

[3] Flavorofmeat,meatproductsandseafoods. G .Macleod. BlackieAcademic＆Professional . 1998

[4] The effect of cookingconditions onthe formation of volatile heterocylic compounds inpork. Mottram,D.S. Journal of the Science of Food and Agriculture . 1985

[5] Flavor studies on beef and pork. Hornstein I,Crowe P F. Journal of Agricultural and Food Chemistry . 1960

[6] The Maillard reaction in foods and nutrition. Fors,S. American Chemica Society . 1983

[7] Seyyedain-Ardebili.Natural and simulated meat flavors （ with particular reference to beef）. Glesni. M. M. CRC Critical Reviews in Food Science and Nutrition . 1981