WATER-SOLUBLE FLAVOR AND ODOR PRECURSORS OF MEAT .5. INFLUENCE OF HEATING ON ACID-EXTRACTABLE NON-NUCLEOTIDE CHEMICAL CONSTITUENTS OF BEEF, LAMB AND PORK

被引：51
作者：
MACY, RL
NAUMANN, HD
BAILEY, ME
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1970.tb12375.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：83 / &
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