THE ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS IN THE AROMA OF COOKED BEEF

[1] Forss D.A., 1972, PROGR CHEM FATS OTHE, V13, P181

[2] HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014

[3] FLAVOR STUDIES ON BEEF AND PORK [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (06) : 494 - 498

[4] Hurrell RF, 1982, FOOD FLAVOURS A, P399

[5] CHEMICAL REACTIONS INVOLVED IN DEEP FAT FRYING OF FOODS .2. IDENTIFICATION OF ACIDIC VOLATILE DECOMPOSITION PRODUCTS OF CORN OIL [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (02) : 131 - &

[6] NONAQUEOUS BEEF FLAVOR COMPONENTS . COMPOSITION OF PETROLEUM ETHER-EXTRACTABLE INTRAMUSCULAR POLAR LIPIDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (01) : 10 - +

[7] NATURAL AND SIMULATED MEAT FLAVORS (WITH PARTICULAR REFERENCE TO BEEF) [J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 14 (04): : 309 - 437

[8] MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5

[9] A COMPARISON OF THE FLAVOR VOLATILES FROM COOKED BEEF AND PORK MEAT SYSTEMS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (09) : 934 - 944

[10] PEARSON AM, 1973, J ANIM SCI, V36, P511

[1] Forss D.A., 1972, PROGR CHEM FATS OTHE, V13, P181

[2] HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014

[3] FLAVOR STUDIES ON BEEF AND PORK [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (06) : 494 - 498

[4] Hurrell RF, 1982, FOOD FLAVOURS A, P399

[5] CHEMICAL REACTIONS INVOLVED IN DEEP FAT FRYING OF FOODS .2. IDENTIFICATION OF ACIDIC VOLATILE DECOMPOSITION PRODUCTS OF CORN OIL [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1967, 44 (02) : 131 - &

[6] NONAQUEOUS BEEF FLAVOR COMPONENTS . COMPOSITION OF PETROLEUM ETHER-EXTRACTABLE INTRAMUSCULAR POLAR LIPIDS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (01) : 10 - +

[7] NATURAL AND SIMULATED MEAT FLAVORS (WITH PARTICULAR REFERENCE TO BEEF) [J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1981, 14 (04): : 309 - 437

[8] MAURON J, 1981, PROG FOOD NUTR SCI, V5, P5

[9] A COMPARISON OF THE FLAVOR VOLATILES FROM COOKED BEEF AND PORK MEAT SYSTEMS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1982, 33 (09) : 934 - 944

[10] PEARSON AM, 1973, J ANIM SCI, V36, P511