Gas chromatographie analysis of volatile sulphur-containing compounds of salted and salted-boiled pork

Author:

Golovnya R. V.,Garbuzov V. G.,Ya. Grigoryeva I.,Zharich S. L.,Bolshakov A. S.

Publisher

Wiley

Subject

Food Science

Reference19 articles.

1. , and , Volatile compounds in food, pp. 59, 61. Central Institute of Nutrition and Food Research CIVO-TNO, Zeist, The Netherlands, 1977.

2. Meat flavor

3. Volatile sulfur compounds contributing to meat flavour. Part. I. Components identified in boiled meat

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

5. and , Kurzreferate der Vorträge des Symposiums Aktuelle Probleme der Aromaforschung, p. 28. Eisenach 1978.

Cited by 4 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 flavour of cured meat;Flavor of Meat and Meat Products;1994

2. Cause of catty odour formation in packaged food;Packaging Technology and Science;1990-04

3. Gas-chromatographic characteristics of 2-methyl-2-propenyl alkyl sulfides;Bulletin of the Academy of Sciences of the USSR Division of Chemical Science;1987-07

4. Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation;C R C Critical Reviews in Food Science and Nutrition;1986-01

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