FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS

被引：25

作者：

BERRY, BW

MAGA, JA

CALKINS, CR

WELLS, LH

CARPENTER, ZL

CROSS, HR

机构：

[1] COLORADO STATE UNIV,DEPT ANIM SCI,FT COLLINS,CO 80523

[2] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FT COLLINS,CO 80523

[3] TEXAS A&M UNIV,DEPT ANIM SCI,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06499.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1113 / &

共 8 条

[1]

CAUL JF, 1957, CHEM NATURAL FLAVORS

[2] RECENT DEVELOPMENTS IN FLAVOR OF MEAT [J].

CHANG, SS ;

PETERSON, RJ .

[3]

CROCKER EC, 1948, FOOD RES, V13, P179

[4]

KRAMLICH W. E., 1960, FOOD RES, V25, P712

PERSSON, T ;

SYDOW, EV .

[6]

1950, OFFICIAL US STANDARD

[7]

1975, OFFICIAL US STANDARD

[8]

1978, GUIDLINES COOKERY SE