Novel model experiment for cooking flavor research on crab leg meat
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559129009540890
Reference11 articles.
1. Studies on flavor components in boiled crabs. I. Amino acids and related compounds in the extracts.
2. Studies on flavor components in boiled crabs. II. Nucleotides and organic bases in the extracts.
3. Studies on flavor components in boiled crabs. III. Sugars, organic acids, and minerals in the extracts.
4. Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat
5. Studies on flavor componests in boiled crabs-V. IV: Comparison of taste between natural and synthetic extracts of snow crab meat.
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