FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS

被引：25

作者：

BERRY, BW

MAGA, JA

CALKINS, CR

WELLS, LH

CARPENTER, ZL

CROSS, HR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523

[3] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06499.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1113 / &

共 8 条

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[2] RECENT DEVELOPMENTS IN FLAVOR OF MEAT
CHANG, SS
PETERSON, RJ
[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (02) : 298 - 305
[3] CROCKER EC, 1948, FOOD RES, V13, P179
[4] KRAMLICH W. E., 1960, FOOD RES, V25, P712
[5] AROMA OF CANNED BEEF - GAS-CHROMATOGRAPHIC AND MASS-SPECTROMETRIC ANALYSIS OF VOLATILES
PERSSON, T
SYDOW, EV
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 377 - 385
[6] 1950, OFFICIAL US STANDARD
[7] 1975, OFFICIAL US STANDARD
[8] 1978, GUIDLINES COOKERY SE