Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system-Reference-Cited by-同舟云学术

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Effect of water activity and temperature on degradation of 5′-inosine monophosphate in a meat model system

Published:2007-09 Issue:7 Volume:40 Page:1280-1286
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kavitha S.,Modi V.K.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Poultry muscle as food;Addis,1986

2. Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat;Ahn;Journal Korean society of Food Science and Nutrition,2002

3. Official methods of analysis,2002

4. The Maillard reaction and meat flavour;Bailey,1983

5. Meaty aroma. Characteristics structural unit of sulphur-containing compounds with a basic meat flavour;Baoguo;Perfumer and Flavorist,2005

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