SENSORY PROPERTIES OF THE AROMA OF BEEF COOKED CONVENTIONALLY AND BY MICROWAVE RADIATION
- 1 January 1978
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 43 (1) , 145-151
- https://doi.org/10.1111/j.1365-2621.1978.tb09756.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- A comparison of the chemical composition of boiled and roasted aromas of heated beefJournal of Agricultural and Food Chemistry, 1977
- Volatile flavor components of beef boiled conventionally and by microwave radiationJournal of Agricultural and Food Chemistry, 1976
- THE AROMA OF CANNED BEEF: APPLICATION OF REGRESSION MODELS RELATING SENSORY AND CHEMICAL DATAJournal of Food Science, 1974
- THE AROMA OF CANNED BEEF: MODELS FOR CORRELATION OF INSTRUMENTAL AND SENSORY DATAJournal of Food Science, 1973
- AROMA OF CANNED BEEF: SENSORY PROPERTIESJournal of Food Science, 1973
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971
- ODOUR QUALITIES: A GLOSSARY OF USAGEBritish Journal of Psychology, 1968
- Microwave and Conventional Cooking of MeatJournal of the American Dietetic Association, 1964
- Electronic Cooking of ChickenJournal of the American Dietetic Association, 1960
- Electromagnetic Radiation Fundamentals and their Applications in Food TechnologyPublished by Elsevier ,1951