EFFECT OF COOKING PROCEDURE ON FLAVOR COMPONENTS OF BEEF . CARBONYL COMPOUNDS

被引：26

作者：

SANDERSON, A

PEARSON, AM

SCHWEIGERT, BS

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1966年 / 14卷 / 03期

关键词：

D O I：

10.1021/jf60145a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：245 / +

页数：1

共 13 条

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[3] FLAVOUR OF BEEF AND WHALE MEAT [J].

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[4]

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CROWE, PF ;

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[6] FLAVOR STUDIES ON BEEF AND PORK [J].

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CROWE, PF .

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[7] REGENERATION OF CARBONYLS FROM 2,4-DINITROPHENYL-HYDRAZONES WITH LEVULINIC ACID [J].

KEENEY, M .

ANALYTICAL CHEMISTRY, 1957, 29 (10) :1489-1491

[8]

KRAMLICH W. E., 1958, FOOD RES, V23, P567

[9]

KRAMLICH W. E., 1960, FOOD RES, V25, P712

[10] SEPARATION AND IDENTIFICATION OF CARBONYL AND SULFUR COMPOUNDS IN VOLATILE FRACTION OF COOKED CHICKEN [J].

MINOR, LJ ;

PEARSON, AM ;

DAWSON, LE ;

SCHWEIGE.BS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1965, 13 (04) :298-&

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