INFLUENCE OF PROCESSING PROCEDURES ON CHEMISTRY OF MEAT FLAVORS

被引：18

作者：

LANDMANN, WA

BATZER, OF

机构：

来源：

关键词：

D O I：

10.1021/jf60145a004

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：210 / &

共 25 条

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LANDMANN, WA ;

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[2]

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[3]

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[4]

BRENNAN MJ, 1964, FOOD TECHNOL-CHICAGO, V18, P743

[5]

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[6]

HOFF JE, 1963, AM MEAT I F CIRC, V75, P14

[7]

HOFSTRAND JOYCE, 1960, FOOD RES, V25, P706

[8]

HOLLENBECK CM, 1963, 15 RES C RES COUNC A, P67

[9]

HORNSTEIN I, 1963, J AGR FOOD CHEM, V11, P147, DOI 10.1021/jf60126a014

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

HORNSTEIN, I ;

CROWE, PF ;

SULZBACHER, WL .