Effects of pH on The Flavor Volatiles of Poultry Meat during Cooking
Open Access
- 1 May 1977
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 56 (3) , 1034-1035
- https://doi.org/10.3382/ps.0561034
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECTS OF POLYPHOSPHATES ON THE FLAVOR VOLATILES OF POULTRY MEATJournal of Food Science, 1975
- Effects of Radiation, Heating and Storage on Volatile Carbonyl Compounds in Clam MeatsJournal of Food Science, 1967
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965
- Chicken Broth Flavor and pHPoultry Science, 1965
- Factors influencing the production of hydrogen sulphide from meat during heatingJournal of the Science of Food and Agriculture, 1964