ORGANOLEPTIC IDENTIFICATION OF ROASTED BEEF VEAL LAMB AND PORK AS AFFECTED BY FAT

被引：46

作者：

WASSERMAN, AE

TALLEY, F

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01353.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：219 / +

页数：1

共 10 条

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[4] HOFSTRAND JOYCE, 1960, FOOD RES, V25, P706
[5] FLAVOR STUDIES ON BEEF AND PORK
HORNSTEIN, I
CROWE, PF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (06) : 494 - 498
[6] HOWE PE, 1937, FOOD RES, V2, P197
[7] KRAMLICH W. E., 1958, FOOD RES, V23, P567
[8] MINNICH S, 1966, OHIO REPORT, V51, P30
[9] PETERSON DW, 1957, S CHEMISTRY NATURAL, P167
[10] PIPPEN EL, 1957, J AGR FOOD CHEM, V2, P364