CHANGES IN LIPID SOLUBLE CARBONYLS OF BEEF MUSCLE DURING AGING

被引：9

作者：

SINK, JD

SMITH, PW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03416.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：181 / &

共 14 条

[1]

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[2]

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[4]

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[5] FLAVOR CHEMISTRY - CONSTITUENTS OF MEAT FLAVOR - BEEF [J].

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[6] FLAVOR STUDIES ON BEEF AND PORK [J].

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CROWE, PF .

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[7]

HORNSTEIN I, 1967, CHEMISTRY PHYSIOLOGY, P228

[8]

HOWE PE, 1937, FOOD RES, V2, P197

[9]

LEA CH, 1962, RECENT ADV FOOD SCI, V1, P83

[10] EFFECT OF COOKING PROCEDURE ON FLAVOR COMPONENTS OF BEEF . CARBONYL COMPOUNDS [J].

SANDERSON, A ;

PEARSON, AM ;

SCHWEIGERT, BS .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (03) :245-+

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