A preliminary examination of the flavour of meat extract
- 1 October 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (10) , 683-687
- https://doi.org/10.1002/jsfa.2740121006
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Production of volatile compounds related to the flavour of foods from the Strecker degradation of DL‐methionineJournal of the Science of Food and Agriculture, 1961
- SEPARATION AND IDENTIFICATION OF COOKED BEEF FLAVOR COMPONENTSa,bJournal of Food Science, 1960
- Flavor Chemistry, Constituents of Meat Flavor: BeefJournal of Agricultural and Food Chemistry, 1960
- Foodstuff Volatiles, Determination of Volatile Components of Foodstuffs. Techniques and Their Application to Studies of Irradiated BeefJournal of Agricultural and Food Chemistry, 1959
- SOME PRELIMINARY STUDIES ON MEAT FLAVORa,b,cJournal of Food Science, 1958
- VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENTJournal of Food Science, 1958
- Analysis of tissue constituents. Commercial ox-muscle extractBiochemical Journal, 1957
- Regeneration of Carbonyls from 2,4-Dinitrophenylhydrazones with Levulinic AcidAnalytical Chemistry, 1957
- Flavor and Odor Defects of Gamma-Irradiated Skimmilk. I. Preliminary Observations and the Role of Volatile Carbonyl CompoundsJournal of Dairy Science, 1957
- FLAVOR OF MEATJournal of Food Science, 1948