FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG-YOLK

被引：11

作者：

FRIJTERS, JER

BEMELMANS, JMH

机构：

[1] MINIST AGR & FISHERIES,INST POULTRY RES HET SPELDERHOLT,BEEKBERGEN,NETHERLANDS

[2] TNO,CENT INST NUTR & FOOD RES,ZEIST,NETHERLANDS

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12682.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1122 / 1123

页数：2

共 15 条

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[5] ROLE OF LIPIDS IN FLAVORS [J].

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[6] METABOLISM OF 2,3,4,6-TETRACHLOROPHENOL BY MICROORGANISMS FROM BROILER HOUSE LITTER [J].

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[7] SENSORY PROPERTIES OF CHLORO-ANISOLES [J].

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[8] ODOUR THRESHOLDS OF SOME ORGANIC COMPOUNDS ASSOCIATED WITH FOOD FLAVOURS [J].

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[9]

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[10]

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