Retort beef aroma that gives preferable properties to canned beef products and its aroma components-Reference-Cited by-同舟云学术

Retort beef aroma that gives preferable properties to canned beef products and its aroma components

Published:2017-07-28 Issue:12 Volume:88 Page:2050-2056
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Migita Koshiro¹,Iiduka Takao¹,Tsukamoto Kie¹,Sugiura Sayuri¹,Tanaka Genichiro¹,Sakamaki Gousuke¹,Yamamoto Yasufumi¹,Takeshige Yusuke¹,Miyazawa Toshio¹,Kojima Ayako¹,Nakatake Tomoko¹,Okitani Akihiro¹,Matsuishi Masanori¹^ORCID

Affiliation:

1. Faculty of Applied Life Science; School of Food Science and Technology; Nippon Veterinary and Life Science University; Musashino Tokyo Japan

Funder

Food Science Institute Foundation

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12876/fullpdf

Reference28 articles.

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3. Key odorants of pressure-cooked hen meat;Farkas;Food Chemistry,1997

4. Guidance on Meat Establishment Facilities and Equipment

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