AROMA OF CANNED BEEF: GAS CHROMATOGRAPHIC AND MASS SPECTROMETRIC ANALYSIS OF THE VOLATILES
- 1 March 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (3) , 377-385
- https://doi.org/10.1111/j.1365-2621.1973.tb01436.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
- Use of heavy metal salts in the analysis of organic sulphur compoundsJournal of Chromatography A, 1972
- Components contributing to beef flavor. Analysis of the headspace volatiles of beef brothJournal of Agricultural and Food Chemistry, 1972
- Odor and flavor responses to additives in edible oilsJournal of Oil & Fat Industries, 1971
- Gas Chromatographic and Mass Spectral Analyses of Heated Flavor Compounds of Beef FatsAgricultural and Biological Chemistry, 1971
- Variation in Recognition Odor Threshold of a PanelJournal of the Air Pollution Control Association, 1969
- Odor Threshold Determinations of 53 Odorant ChemicalsJournal of the Air Pollution Control Association, 1969
- ODOUR QUALITIES: A GLOSSARY OF USAGEBritish Journal of Psychology, 1968
- Concentration of volatile compounds from dilute aqueous solutionsJournal of Agricultural and Food Chemistry, 1967
- Response Factors for Gas Chromatographic AnalysesJournal of Chromatographic Science, 1967
- Odour thresholds of some organic compounds associated with food flavoursJournal of the Science of Food and Agriculture, 1963