FREE AMINO ACIDS IN HAM MUSCLE DURING SUCCESSIVE AGING PERIODS AND THEIR RELATION TO FLAVOR

被引：50

作者：

MCCAIN, GR

BLUMER, TN

CRAIG, HB

STEEL, RG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01339.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：142 / &

共 37 条

[1] [Anonymous], 1960, OFFICIAL METHODS ANA
[2] PRECURSORS OF BEEF FLAVOR
BATZER, OF
SANTORO, AT
TAN, MC
LANDMANN, WA
SCHWEIGERT, BS
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1960, 8 (06) : 498 - 501
[3] BEEF FLAVOR - IDENTIFICATION OF SOME BEEF FLAVOR PRECURSORS
BATZER, OF
LANDMANN, WA
SANTORO, AT
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1962, 10 (02) : 94 - &
[4] BENDER A. E., 1958, Journal of the Science of Food and Agriculture, V9, P812, DOI 10.1002/jsfa.2740091207
[5] A PRELIMINARY EXAMINATION OF FLAVOUR OF MEAT EXTRACT
BENDER, AE
BALLANCE, PE
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1961, 12 (10) : 683 - &
[6] BLUMER TN, 1954, THESIS MICHIGAN STAT
[7] BLUMER TN, 1958, RESEARCH FARMING N C, V17, P3
[8] FACTORS INFLUENCING PRODUCTION OF LOW-BOILING VOLATILES FROM FOODS
CASEY, JC
SELF, R
SWAIN, T
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (01) : 33 - &
[9] COCHRAN WG, 1950, EXPERIMENTAL DESIGNS
[10] CRAIG HB, 1964, J ANIM SCI, V23, P956