Effects of heat treatment on warmed-over flavour in ground beef during aerobic chill storage
- 1 July 1993
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 197 (1) , 8-13
- https://doi.org/10.1007/bf01202692
Abstract
No abstract availableKeywords
This publication has 19 references indexed in Scilit:
- Warmed-over flavour in cooked sliced beef Chemical analysis in relation to sensory evaluationZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Effect of different cooking methods on warmed-over flavour development in porkZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef SystemJournal of Food Science, 1991
- Heat Treatment Effects on Warmed-Over Flavor in Chicken Breast MeatJournal of Food Science, 1987
- Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in MeatJournal of Food Science, 1983
- ANALYSIS OF KINETICS OF QUALITY CHANGE IN FROZEN FOODS1Journal of Food Process Engineering, 1982
- Applied Linear RegressionJournal of Marketing Research, 1981
- A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCESJournal of Food Science, 1979
- EFFECT OF COOKING METHOD ON TBA NUMBERS OF STORED BEEFJournal of Food Science, 1978
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975