FLAVOR OF COOKED MEATS

被引：0

作者：

SHAHIDI, F

机构：

来源：

ACS SYMPOSIUM SERIES | 1989年 / 388卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：188 / 201

页数：14

共 50 条

[1] FLAVOR OF COOKED MEATS
SHAHIDI, F
[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 195 : 36 - AGFD
[2] WARMED-OVER FLAVOR IN COOKED MEATS
SATO, K
HEGARTY, GR
[J]. JOURNAL OF FOOD SCIENCE, 1971, 36 (07) : 1098 - +
[3] INHIBITION OF WARMED-OVER FLAVOR IN COOKED MEATS
SATO, K
HEGARTY, GR
HERRING, HK
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (03) : 398 - 403
[4] PROTECTION OF COOKED MEATS WITH PHOSPHATES
TIMS, MJ
WATTS, BM
[J]. FOOD TECHNOLOGY, 1958, 12 (05) : 240 - 243
[5] REFRIGERATION IN A COOKED MEATS PLANT
不详
[J]. MODERN REFRIGERATION AND AIR CONDITIONING, 1969, 72 (860): : 41 - &
[6] SPECTROPHOTOMETRIC STUDIES OF THE PIGMENTS OF COOKED AND COOKED-CURED MEATS
TAPPEL, AL
[J]. FOOD TECHNOLOGY, 1960, 14 (06) : B18 - B19
[7] REFRIGERATION AT NEW COOKED MEATS FACTORY
不详
[J]. FOOD MANUFACTURE, 1970, 45 (02): : 65 - &
[8] Carcinogens in cooked meats and human cancer
Sinha, R
[J]. JOURNAL OF NUTRITION, 2002, 132 (11): : 3536S - 3537S
[9] A test of the mutagenicity of cooked meats in vivo
Heddle, JA
Knize, MG
Dawod, D
Zhang, XB
[J]. MUTAGENESIS, 2001, 16 (02) : 103 - 107
[10] SALMONELLA HEIDELBERG FROM COOKED MEATS
不详
[J]. BRITISH MEDICAL JOURNAL, 1976, 1 (6004): : 291 - 291