CHICKEN FLAVOR - FORMATION COMPOSITION AND PRODUCTION .1. FLAVOR PRECURSORS

被引：0

|

作者：

SCHLIEMANN, J

WOLM, G

SCHRODTER, R

RUTTLOFF, H

机构：

来源：

NAHRUNG-FOOD | 1987年 / 31卷 / 01期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：47 / 56

页数：10

相关论文

共 50 条

[21] SUNLIGHT FLAVOR IN MILK .1. A STUDY OF COMPONENTS INVOLVED IN FLAVOR DEVELOPMENT
SINGLETON, JA
LANCASTER, FW
AURAND, LW
JOURNAL OF DAIRY SCIENCE, 1963, 46 (10) : 1050 - +
[22] FLAVOR DETERIORATION - VOLATILES AND OXIDATIVE FLAVOR DETERIORATION IN FRIED CHICKEN
NONAKA, M
PIPPEN, EL
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (01) : 2 - &
[23] POTATO FLAVOR AS RELATED TO CHEMICAL COMPOSITION .1. POLYPHENOLS AND ASCORBIC ACID
MONDY, NI
METCALF, C
PLAISTED, RL
JOURNAL OF FOOD SCIENCE, 1971, 36 (03) : 459 - &
[24] FLAVOR PRECURSORS IN FOOD SYSTEMS
SCHUTTE, L
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1975, 170 (AUG24): : 14 - 14
[25] FOOD FLAVOR VOLATILES AND THEIR PRECURSORS
ROHAN, TA
FOOD TECHNOLOGY, 1970, 24 (11) : 1217 - &
[26] Effect of phospholipids on the formation of volatile flavor compounds in chicken fat
Chen D.
Yang X.
Liu S.
Ye T.
Guo D.
Wang Q.
1600, Chinese Society of Agricultural Engineering (36): : 279 - 284
[27] FLAVOR PRECURSORS IN FOOD STUFFS
SCHUTTE, L
ACS SYMPOSIUM SERIES, 1976, (26): : 96 - 113
[28] FLAVOR CHEMISTRY OF FRIED CHICKEN
HO, CT
CHANG, SS
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1985, 62 (04) : 619 - 619
[29] COMPARISON OF CHICKEN AND TURKEY FLAVOR
HALL, KN
SPENCER, JV
POULTRY SCIENCE, 1963, 42 (05) : 1274 - &
[30] INTESTINAL FLORA AND CHICKEN FLAVOR
HARRIS, ND
STRONG, DH
SUNDE, ML
JOURNAL OF FOOD SCIENCE, 1968, 33 (05) : 543 - &

← 1 2 3 4 5 →