CHICKEN FLAVOR - IDENTIFICATION OF SOME CHEMICAL COMPONENTS AND IMPORTANCE OF SULFUR COMPOUNDS IN COOKED VOLATILE FRACTION

被引：79
|
作者：
MINOR, LJ
PEARSON, AM
DAWSON, LE
SCHWEIGERT, BS
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1965年 / 30卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1965.tb01825.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：686 / +
页数：1
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