WATER-SOLUBLE FLAVOR AND ORDOR PRECURSORS OF MEAT .4. INFLUENCE OF COOKING ON NUCLEOSIDES AND BASES OF BEEF STEAKS AND ROASTS AND THEIR RELATIONSHIP TO FLAVOR, AROMA AND JUICINESS

被引：14

作者：

MACY, RL

NAUMANN, HD

BAILEY, ME

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb12374.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：81 / &

共 10 条

[1]

[Anonymous], 1960, OFFICIAL METHODS ANA

[2] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

JONES, NR ;

MURRAY, J .

[4]

Kuninaka A., 1967, CHEM PHYSL FLAVORS, P515

[5]

KUNINAKA AKIRA, 1964, FOOD TECHNOL, V18, P29

[6]

KURTZMAN CH, 1964, FOOD TECHNOL, V18, P22

[7]

MACY RL, IN PRESS

[8]

MACY ROBERT L., 1966, FOOD TECHNOL, V20, P114

[9]

SHIMAZOHO H, 1964, FD TECHNOL, V18, P36

[10]

WAGNER JR, 1963, FOOD TECHNOL, V17, P52