VOLATILE COMPONENTS OF THE PHENOLIC FRACTION OF COOKED BACON

被引：16

作者：

SHU, CK ^{[1
]}

MOOKHERJEE, BD ^{[1
]}

机构：

[1] INT FLAVORS & FRAGRANCES,RES & DEV,UNION BEACH,NJ 07735

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 06期

关键词：

D O I：

10.1021/jf00066a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1107 / 1109

页数：3

共 9 条

[1]

HARVERY DC, 1978, IARC SCI PUBL, V19, P41

[2] ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN FRIED BACON [J].

HO, CT ;

LEE, KN ;

JIN, QZ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (02) :336-342

[3] PHENOLS IN SMOKED CURED MEATS - PHENOLIC COMPOSITION OF COMMERCIAL LIQUID SMOKE PREPARATIONS AND DERIVED BACON [J].

KNOWLES, ME ;

GILBERT, J ;

MCWEENY, DJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (02) :189-196

[4]

LUSTRE AO, 1970, J AGR FOOD CHEM, V18, P1056, DOI 10.1021/jf60172a009

[5] PREFERENTIAL FORMATION OF VOLATILE N-NITROSAMINES IN FAT OF FRIED BACON [J].

MOTTRAM, DS ;

PATTERSON, RLS ;

EDWARDS, RA ;

GOUGH, TA .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1977, 28 (11) :1025-1029

[6]

PILOTY M, 1979, Z LEBENSM UNTERS FOR, V1968, P374

[7]

SHU CK, 1980, Patent No. 4234616

[8]

Vernin G., 1982, HETEROCYCLIC FLAVORI, P151

[9] LACTONES IN FLAVOR OF HEATED PORK FAT [J].

WATANABE, K ;

SATO, Y .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (02) :242-&

← 1 →