Evaluation of the Contribution of Flavor Volatiles to the Aroma of Beef by Surface Response Methodology
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb14522.x/fullpdf
Reference28 articles.
1. Beef Flavor, Identification of Some Beef Flavor Precursors
2. Meat Flavor Chemistry, Precursors of Beef Flavor
3. OPTIMUM COOKING TIMES FOR FLAVOR DEVELOPMENT AND EVALUATION OF FLAVOR QUALITY OF BEEF COOKED BY MICROWAVES AND CONVENTIONAL METHODS
4. Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols, and ammonia as flavor constituents
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