FLAVOR CHANGES IN REHEATED CHICKEN

被引：27
|
作者：
HARRIS, ND
LINDSAY, RC
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1972.tb03374.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：19 / +
页数：1
相关论文
共 50 条
  • [41] SYNTHESES OF COMPOUNDS POSSESSING CHICKEN-FLAVOR
    NOBUHARA, A
    MATSUI, M
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (11): : 1087 - &
  • [42] VOLATILE FLAVOR COMPONENTS OF COOKED CHICKEN - AGFD
    KATZ, I
    WILSON, RA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1970, (SEP): : 82 - &
  • [43] Preparation and analysis of Maillard reaction chicken flavor
    Guo, Xin-yan
    Sun, Bao-guo
    Song, Huan-lu
    Jingxi Huagong/Fine Chemicals, 2000, 17 (08): : 450 - 452
  • [44] COMPARISON OF FLAVOR OF CHICKEN FRIED IN VEGETABLE OIL, CHICKEN FAT OR DUCK FAT
    PEREIRA, AS
    PRATT, DE
    STADELMAN, WJ
    POULTRY SCIENCE, 1975, 54 (05) : 1804 - 1804
  • [45] Unveiling improval changes in fried chicken flavor by glucose-curing treatment based on molecular sensory science
    Shakoor, Ashbala
    Pei, Zhaoyang
    Al-Dalali, Sam
    Wang, Xuan
    Xie, Jianchun
    Yang, Xuelian
    JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2023, 124
  • [46] Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
    Guan, Haining
    Yang, Chang
    Tian, Yanli
    Feng, Chunmei
    Gai, Shengmei
    Liu, Dengyong
    Diao, Xiaoqin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 175
  • [47] Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
    Han, Dong
    Deng, Siyang
    Wang, Hang
    Huang, Feng
    Fauconnier, Marie-Laure
    Li, Hong
    Zheng, Jian
    Meng, Linchun
    Zhang, Chunhui
    Li, Xia
    FOOD & FUNCTION, 2023, 14 (14) : 6554 - 6569
  • [48] REHEATED CABBAGE
    Shutes, Will
    TLS-THE TIMES LITERARY SUPPLEMENT, 2009, (5545): : 21 - 21
  • [49] COMPARISONS OF CERTAIN FLAVOR CONSTITUENTS OF CHICKEN + TURKEY MEAT
    HALL, KN
    SPENCER, JV
    POULTRY SCIENCE, 1964, 43 (05) : 1325 - &
  • [50] EFFECTS OF STORAGE AND BASTING METHODS ON FLAVOR OF BARBECUED CHICKEN
    JANNEY, CG
    HALE, KK
    POULTRY SCIENCE, 1972, 51 (05) : 1822 - &
12345