CHICKEN BROTH FLAVOR AND PH

被引：20

作者：

PIPPEN, EL

DEFREMER.D

LINEWEAVER, H

HANSON, HL

机构：

来源：

关键词：

D O I：

10.3382/ps.0440816

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：816 / +

页数：1

共 12 条

[1]

BOUTHILET RJ, 1949, FOOD TECHNOL-CHICAGO, V3, P118

[2]

BOUTON PE, 1958, 8 DIV FOOD PRES TRAN, P5

[3]

BOUTON PE, 1957, 6 DIV FOOD PRES TRAN, P5

[4]

BRANT AW, 1962, 12 WORLDS POULTR C, P409

[5]

de FREMERY DONALD, 1963, JOUR FOOD SCI, V28, P173

[6]

HOWARD A, 1956, 2 DIV FOOD PRES TRAN, P52

[7]

KAZENIAC SJ, 1961, P FLAVOR CHEMISTRY S, P37

[8] ORIGIN OF HYDROGEN SULFIDE IN HEATED CHICKEN MUSCLE [J].

MECCHI, EP ;

LINEWEAVER, H ;

PIPPEN, EL .

[9]

PETERSON DW, 1957, S CHEMISTRY NATURAL, P167

[10]

ROE JH, 1955, J BIOL CHEM, V212, P335