COMPONENTS CONTRIBUTING TO BEEF FLAVOR ANALYSIS OF HEADSPACE VOLATILES OF BEEF BROTH

被引：101

作者：

BRINKMAN, HW

TJAN, SB

COPIER, H

DELEUW, JJM

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1972年 / 20卷 / 02期

关键词：

D O I：

10.1021/jf60180a002

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：177 / &

共 19 条

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[2]

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[4]

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[5]

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[6]

FROST DJ, 1967, CHEM IND-LONDON, P116

[7]

HAAKMAN JC, TO BE PUBLISHED

[8]

HERZ KO, 1968, THESIS RUTGERS STATE

[9]

HIRAI C, 1968, MAY NAT M I FOOD TEC

[10] FLAVOR CHEMISTRY - CONSTITUENTS OF MEAT FLAVOR - BEEF [J].

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SULZBACHER, WL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (01) :65-67

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