Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis-Reference-Cited by-同舟云学术

Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

Published:2004-08-12 Issue:5 Volume:219 Page:452-454
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Cerny Christoph,Guntz Ren�e

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-004-1000-8.pdf

Reference20 articles.

1. Belitz HD, Grosch W, Schieberle P (2001) Food chemistry, 5th edn. Springer, Berlin Heidelberg New York (in German)

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3. MacLeod AJ, Cave SJ (1976) J Sci Food Agric 27:799?806

4. Rayner ET, Dupuy HP, Legendre MG, Schuller WH (1980) Poult Sci 59:2348?2351

5. Hsu SY, Chen TC (1981) Flavor volatiles of scrambled egg products as affected by composition. In: Benving G, Scheele CW, Simons (eds) Quality of eggs. Spelderholt Institute for Poultry Research, Beeksbergen, pp 135-143

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