INFLUENCE OF PROCESSING PROCEDURES ON CHEMISTRY OF MEAT FLAVORS

被引：18

作者：

LANDMANN, WA

BATZER, OF

机构：

来源：

关键词：

D O I：

10.1021/jf60145a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：210 / &

共 25 条

[1] BEEF FLAVOR - IDENTIFICATION OF SOME BEEF FLAVOR PRECURSORS
BATZER, OF
LANDMANN, WA
SANTORO, AT
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (02) : 94 - &
[2] BATZER OF, 1963, AM MEAT I F CIRC, V75, P32
[3] BENDER A. E., 1958, Journal of the Science of Food and Agriculture, V9, P812, DOI 10.1002/jsfa.2740091207
[4] BRENNAN MJ, 1964, FOOD TECHNOL-CHICAGO, V18, P743
[5] CAUL JF, 1964, FOOD TECHNOL-CHICAGO, V18, P353
[6] HOFF JE, 1963, AM MEAT I F CIRC, V75, P14
[7] HOFSTRAND JOYCE, 1960, FOOD RES, V25, P706
[8] HOLLENBECK CM, 1963, 15 RES C RES COUNC A, P67
[9] HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014
[10] FLAVOR CHEMISTRY - CONSTITUENTS OF MEAT FLAVOR - BEEF
HORNSTEIN, I
CROWE, PF
SULZBACHER, WL
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (01) : 65 - 67