Flavors of Meat Products
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9780203908082.ch4
Reference163 articles.
1. Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
2. Identification of volatile compounds from heated L-cysteine-hydrochloride/D-glucose
3. Volatile components from the non-enzymic browning reaction of the cysteine/cystine-ribose system
4. Isolation and characterization of volatile sulfur-containing meat flavor components in model systems
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1. Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review;Food Research International;2022-01
2. Effect of fermentation and postcooking procedure on quality parameters and volatile compounds of beef jerky;Food Science & Nutrition;2020-04-08
3. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles;Innovative Food Science & Emerging Technologies;2015-05
4. Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods;Asian-Australasian Journal of Animal Sciences;2012-02-20
5. Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology;European Food Research and Technology;2010-03-16
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