Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew-Reference-Cited by-同舟云学术

Identification of Volatile Flavor Compounds of Fresh, Frozen Beef Stew and a Comparison of These with Those of Canned Beef Stew

Published:1982-09 Issue:5 Volume:47 Page:1444-1448
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PETERSON ROBERT J.,CHANG STEPHEN S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb04957.x/fullpdf

Reference28 articles.

1. Characterization of some volatile constituents of carrots

2. S.S. Chang, T.H. Smouse, R.G. Krishnamurthy, B.D. Mookherjee, and B. R. Reddy, 1966 . Isolation and identification of 2-pentylfuran as contributing to the reversion flavor of soybean oil. Chem. and Ind. (London) 1926.

3. The Basis of Quality in Muscle Foods RECENT DEVELOPMENTS IN THE FLAVOR OF MEAT

4. Chemical reactions involved in the deep-fat frying of foods1

5. Meat flavor

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