Correlation of Sensory, Instrumental and Chemical Attributes of Beef as Influenced by Meat Structure and Oxygen Exclusion
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb05413.x/fullpdf
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2. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage
3. H.P. Dupuy, M.L. Brown, M.G. Legendre, J.I. Wadsworth, E.T. Rayner, and M.K. Supran, 1978 . Lipid as a Source of Flavors . ), Symp. Series, No. 75 , p.60 . Am. Chem. SoC., Washington, DC.
4. INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS
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