ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN FRIED BACON

[1] LOW-MOLECULAR INGREDIENTS OF SMOKE FLAVOR PREPARATIONS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 169 (01): : 9 - 16

[2] Baltes W., 1981, QUALITY FOOD BEVERAG, V2, P1

[3] RECENT DEVELOPMENTS IN FLAVOR OF MEAT [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 298 - 305

[4] APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (03) : 450 - 455

[5] CHANG SS, 1968, CHEM IND-LONDON, P1639

[6] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (01) : 42 - 48

[7] A COMPARISON OF VOLATILE FRACTIONS FROM CURED AND UNCURED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 610 - &

[8] DEBRAUW MCT, 1980, COMPILATION MASS SPE

[9] DECK RE, 1965, CHEM IND-LONDON, P1343

[10] RECHERCHES SUR AROMES [J]. HELVETICA CHIMICA ACTA, 1964, 47 (06) : 1581 - &

[1] LOW-MOLECULAR INGREDIENTS OF SMOKE FLAVOR PREPARATIONS [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1979, 169 (01): : 9 - 16

[2] Baltes W., 1981, QUALITY FOOD BEVERAG, V2, P1

[3] RECENT DEVELOPMENTS IN FLAVOR OF MEAT [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 298 - 305

[4] APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (03) : 450 - 455

[5] CHANG SS, 1968, CHEM IND-LONDON, P1639

[6] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM BAKED POTATOES [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1981, 29 (01) : 42 - 48

[7] A COMPARISON OF VOLATILE FRACTIONS FROM CURED AND UNCURED MEAT [J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 610 - &

[8] DEBRAUW MCT, 1980, COMPILATION MASS SPE

[9] DECK RE, 1965, CHEM IND-LONDON, P1343

[10] RECHERCHES SUR AROMES [J]. HELVETICA CHIMICA ACTA, 1964, 47 (06) : 1581 - &