EVALUATION OF FLAVORS IN MEAT BY THE USE OF AQUEOUS EXTRACTS

被引：0
|
作者：
MCLEAN, RA
GADDIS, AM
机构：
来源：
FOOD TECHNOLOGY | 1958年 / 12卷 / 05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：26 / 26
页数：1
相关论文
共 50 条
  • [1] EVALUATION OF FLAVORS IN MEAT BY THE USE OF AQUEOUS EXTRACTS
    MCLEAN, RA
    GADDIS, AM
    SUGGS, FG
    CROWE, PF
    [J]. FOOD TECHNOLOGY, 1959, 13 (05) : 286 - 288
  • [2] SELECTION AND TRAINING OF PANELISTS FOR SENSORY EVALUATION OF MEAT FLAVORS
    WINGER, RJ
    POPE, CG
    [J]. JOURNAL OF FOOD TECHNOLOGY, 1981, 16 (06): : 661 - 669
  • [3] REACTION FLAVORS OF MEAT
    BAILEY, ME
    EINIG, RG
    [J]. ACS SYMPOSIUM SERIES, 1989, 409 : 421 - 432
  • [4] REACTION FLAVORS OF MEAT
    BAILEY, ME
    EINIG, RG
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 147 - AGFD
  • [5] THE WORLD OF MEAT FLAVORS
    BLAKE, T
    [J]. FOOD MANUFACTURE, 1982, 57 (09): : 65 - &
  • [6] PROCESSED MEAT FLAVORS
    WILSON, RA
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1974, : 14 - 14
  • [7] MEAT ANALOGS + FLAVORS
    KIRATSOUS, AS
    [J]. CEREAL SCIENCE TODAY, 1969, 14 (04): : 147 - +
  • [8] THE CHOICE OF ODOR QUALITIES FOR ORGANOLEPTIC EVALUATION OF SIMULATED MEAT FLAVORS
    GOLOVNYA, RV
    SYOMINA, LA
    YAKOVLEVA, VN
    [J]. NAHRUNG-FOOD, 1982, 26 (03): : 243 - 251
  • [9] PROFILE-RANK METHOD FOR THE QUALITY EVALUATION OF MEAT FLAVORS
    GRIGORYEVA, DN
    GOLOVNYA, RV
    SYOMINA, LA
    [J]. NAHRUNG-FOOD, 1994, 38 (03): : 295 - 306
  • [10] FLAVORS - FROM MEAT TO WINE
    BLAKE, A
    [J]. FOOD MANUFACTURE, 1978, 53 (06): : 53 - &
12345