CHICKEN FLAVOR - IDENTIFICATION OF SOME CHEMICAL COMPONENTS AND IMPORTANCE OF SULFUR COMPOUNDS IN COOKED VOLATILE FRACTION

被引：79

作者：

MINOR, LJ

PEARSON, AM

DAWSON, LE

SCHWEIGERT, BS

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1965.tb01825.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：686 / +

页数：1

共 27 条

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