Beef flavor: a review from chemistry to consumer-Reference-Cited by-同舟云学术

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Beef flavor: a review from chemistry to consumer

Published:2015-05-12 Issue:14 Volume:95 Page:2783-2798
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kerth Chris R¹,Miller Rhonda K¹

Affiliation:

1. Department of Animal Science; Texas A&M University; 2471 TAMU College Station TX 77843 USA

Funder

National Cattlemen's Beef Association

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7204/fullpdf

Reference122 articles.

1. Chemioux LD Cooked corn-beef 1874

2. The flavor of meat and meat products;Howe;ACS Symp. on Flavors in Foods,1937

3. Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study;Cerf-Ducastel;Chem Senses,2001

4. The receptors and cells for mammalian taste;Chandrashekar;Nature,2006

5. Gustatory cortex of primates: anatomy and physiology;Ogawa;Neurosci Res,1994

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