Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb-Reference-Cited by-同舟云学术

Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb

Published:1964-03 Issue:2 Volume:29 Page:142-148
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

MACY ROBERT L.,NAUMANN H. D.,BAILEY MILTON E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb01709.x/fullpdf

Reference23 articles.

1. M. E. Bailey, 1953 . The qualitative and quantitative analysis of some southern nectars utilizing paper chromatographic techniques . M.S. thesis , Louisiana State University, Baton Rouge.

2. Meat Flavor Chemistry, Precursors of Beef Flavor

3. A preliminary examination of the flavour of meat extract

4. Analysis of tissue constituents. Extract of fresh ox-muscle

5. The Maillard Reaction

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The flavor chemistry of pork broth: a review;IOP Conference Series: Earth and Environmental Science;2021-03-01

2. Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction;Journal of Food Science;2014-11-12

3. The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics;Meat Science;2014-01

4. Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose;Food Chemistry;2013-11

5. The Development of Aromas in Ruminant Meat;Molecules;2013-06-07