WATER-SOLUBLE FLAVOR + ODOR PRECURSORS OF MEAT .2. EFFECTS OF HEATING ON AMINO NITROGEN CONSTITUENTS + CARBOHYDRATES IN LYOPHILIZED DIFFUSATES FROM AQUEOUS EXTRACTS OF BEEF PORK + LAMB

被引：62

作者：

MACY, RL

BAILEY, ME

NAUMANN, HD

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1964年 / 29卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1964.tb01709.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：142 / &

共 23 条

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