SENSORY COMPARISONS OF THE AROMA OF NATURAL AND SOME SIMULATED BEEF FLAVORS

被引：4

作者：

MACLEOD, G

SEYYEDAINARDEBELI, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb04067.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：431 / 434

页数：4

共 17 条

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[8] COMPARISON OF CHEMICAL COMPOSITION OF BOILED AND ROASTED AROMAS OF HEATED BEEF [J].

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[9]

MACLEOD G, 1978, J FOOD SCI, V43, P145, DOI 10.1111/j.1365-2621.1978.tb09756.x

[10]

May C. G., 1974, Food Trade Review, V44, P9

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