MEAT FLAVOR VOLATILES - A REVIEW OF THE COMPOSITION, TECHNIQUES OF ANALYSIS, AND SENSORY EVALUATION

被引：293

作者：

SHAHIDI, F ^{[1
]}

RUBIN, LJ ^{[1
]}

DSOUZA, LA ^{[1
]}

机构：

[1] ESSO CHEM CANADA,INSPECT LABS,SARNIA,ONTARIO,CANADA

来源：

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1986年 / 24卷 / 02期

关键词：

D O I：

10.1080/10408398609527435

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：141 / 243

页数：103

共 227 条

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