Flavor Intensity as Related to the Creatine and Creatinine Content of Microwave and Conventionally Cooked Beef
- 1 November 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (6) , 1801-1804
- https://doi.org/10.1111/j.1365-2621.1981.tb04489.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- CREATINE THRESHOLDS AND IMPLICATIONS FOR FLAVOR OF MEATJournal of Food Science, 1975
- Water‐Soluble Flavor and Odor Precursors of Meat. 5. Influence of Heating on Acid‐Extractable Non‐Nucleotide Chemical Constituents of Beef, Lamb and PorkJournal of Food Science, 1970
- Meat Flavor.Journal of Food Science, 1968
- Meat Flavor. I. Fractionation of Water‐Soluble Flavor Precursors of BeefJournal of Food Science, 1965
- Chemical studies on the herring (Clupea harengus). IV.—Creatine in herring flesh, and its behaviour during heat processingJournal of the Science of Food and Agriculture, 1960
- Analysis of tissue constituents. Extract of fresh ox-muscleJournal of the Science of Food and Agriculture, 1958
- A PHOTOMICROGRAPHIC METHOD FOR ESTIMATING THE QUANTITY AND DISTRIBUTION OF FAT IN MUSCLE TISSUEa,bJournal of Food Science, 1958
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955
- The effect of cooking on the creatine‐creatinine, phosphorus, nitrogen and pH values of raw lean beefJournal of the Society of Chemical Industry, 1946
- "Taste Deficiency" for CreatineScience, 1931