ISOLATION AND IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS IN FRIED BACON

被引：47
|
作者：
HO, CT
LEE, KN
JIN, QZ
机构：
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 02期
关键词：
D O I：
10.1021/jf00116a038
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：336 / 342
页数：7
相关论文
共 50 条
  • [41] VOLATILE COMPOUNDS IN STIR-FRIED GARLIC
    KIM, SM
    WU, CM
    KOBAYASHI, A
    KUBOTA, K
    OKUMURA, J
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (11) : 2951 - 2955
  • [42] ISOLATION AND IDENTIFICATION OF NITROSOPROLINE IN UNCOOKED BACON
    KUSHNIB, I
    FEINBERG, JI
    PENSABENE, JW
    PIOTROWSKI, EG
    FIDDLER, W
    WASSERMAN, AE
    JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 427 - 428
  • [43] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM COOKED PORK LIVER
    MUSSINAN, CJ
    WALRADT, JP
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1973, (AUG26): : 112 - 112
  • [44] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO-CHIPS
    DECK, RE
    POKORNY, J
    CHANG, SS
    JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 345 - 349
  • [45] VOLATILE COMPOUNDS FROM WHEAT PLANTS - ISOLATION, IDENTIFICATION, AND ORIGIN
    HAMILTONKEMP, TR
    ANDERSEN, RA
    ACS SYMPOSIUM SERIES, 1986, 317 : 193 - 200
  • [46] IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS WITH HIGH AROMA VALUES FROM COOKED BEEF
    GASSER, U
    GROSCH, W
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1988, 186 (06): : 489 - 494
  • [47] Development of a trapping system for isolation of volatile flavor compounds from different food matrices
    Przybylski, R
    FOOD FLAVORS AND CHEMISTRY: ADVANCES OF THE NEW MILLENNIUM, 2001, (274): : 373 - 379
  • [48] Volatile Flavor Compounds in Yogurt: A Review
    Cheng, Hefa
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2010, 50 (10) : 938 - 950
  • [49] VOLATILE FLAVOR COMPOUNDS FROM SHALLOTS
    DOOLEY, CJ
    JOURNAL OF FOOD SCIENCE, 1982, 47 (05) : R4 - R4
  • [50] VOLATILE FLAVOR COMPOUNDS FROM SHALLOTS
    WU, JL
    CHOU, CC
    CHEN, MH
    WU, CM
    JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 606 - 608
12345