A COMPARISON OF HYDROGEN SULFIDE EVOLUTION FROM COOKED LAMB AND OTHER MEATS
- 1 May 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (3) , 506-508
- https://doi.org/10.1111/j.1365-2621.1975.tb12516.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Observations on the Contribution of Fat and Lean to the Aroma of Cooked Beef and LambJournal of Animal Science, 1973
- Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken AromaJournal of Food Science, 1969
- Sensory Evaluation of Lamb and Yearling Mutton FlavorsJournal of Food Science, 1969
- Changes in Hydrogen Sulfide and Sulfhydryl Content of Heated Beef Adipose TissueJournal of Food Science, 1969
- Direct Olfactory Demonstration of Fractions of Chicken AromaJournal of Food Science, 1966
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965
- Origin of Hydrogen Sulfide in Heated Chicken MuscleJournal of Food Science, 1964
- Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and LambaJournal of Food Science, 1964
- Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and LambaJournal of Food Science, 1964
- CHICKEN FLAVOR: THE SOURCE OF THE MEAT FLAVOR COMPONENTJournal of Food Science, 1951