NEW DEVELOPMENTS IN MEAT AROMA RESEARCH
Author:
Publisher
Elsevier
Reference61 articles.
1. Flavor Studies, Origin of Chicken Flavor
2. Effects of Ice Water Chilling on Flavor of Chicken
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4. Meat Flavor Chemistry, Flavor Studies on Beef and Pork
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1. Synthesis of hetaryl-substituted 1,2,4-trithiolanes via a three-component reaction with dihetaryl thioketones, benzyl azide, and 2,2,4,4-tetramethyl-3-thioxocyclobutanone;Journal of Sulfur Chemistry;2015-09-12
2. Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder;European Food Research and Technology;2006-02-14
3. Meat;Food Chemistry;1999
4. The effect of castration on the headspace aroma components of cooked lamb;Journal of the Science of Food and Agriculture;1995-12
5. Effects of Reaction Time and Temperature on the Formation of Volatiles froml-Cysteine and Propanal Heated in a Triglyceride–Water System;Agricultural and Biological Chemistry;1991-12
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