1. Thiamin odor and bis(2-methyl-3-furyl) disulphide;Buttery;J. Agric. Food Chem.,1984
2. Recent studies on the formation of meat aroma compounds;Farmer,1990
3. Identification of volatile flavour compounds with high aroma values from cooked beef;Gasser;Z. Lebensm. Unters.-Forsch.,1988
4. Chromatography-mass spectrometric study of the volatile constituents of model systems with meat odor;Misharina;Biotekhnologiya,1987
5. Isolation and characterization of volatile sulfur-containing meat flavor components in model systems;Werkhoff,1989