Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating
- 1 January 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (1) , 78-80
- https://doi.org/10.1111/j.1365-2621.1970.tb12373.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Rapid measures of nucleotide dephosphorylation in iced fish muscle. Their value as indices of freshness and of inosine 5′‐monophosphate concentrationJournal of the Science of Food and Agriculture, 1964
- A Method for Determining 5′‐NucleotidesaJournal 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
- Beef Flavor, Identification of Some Beef Flavor PrecursorsJournal of Agricultural and Food Chemistry, 1962