Warmed-over flavour in cooked sliced beef Chemical analysis in relation to sensory evaluation
- 1 September 1992
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 195 (3) , 203-208
- https://doi.org/10.1007/bf01202796
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Polyphosphates as antioxidants in frozen beef pattiesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1991
- A review of the methodology of the 2-thiobarbituric acid testFood Chemistry, 1991
- Effects of Microwave Cooking and Refrigerated Storage of Main Broiler Parts on Lipid Oxidation in Chicken Muscle and SkinPoultry Science, 1990
- INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATSPublished by Elsevier ,1987
- Changes in lysozyme due to interaction with vaporized hexanal.Agricultural and Biological Chemistry, 1985
- Polylysines modified with malonaldehyde, hydroperoxylinoleic acid and monofunctional aldehydes.CHEMICAL & PHARMACEUTICAL BULLETIN, 1985
- Studies on the TBA test for rancidity grading: II. TBA reactivity of different aldehyde classesJournal of Oil & Fat Industries, 1973
- A study of the applicability of a modified thiobarbituric acid test to flavor evaluation of fats and oilsJournal of Oil & Fat Industries, 1964
- The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl estersArchives of Biochemistry and Biophysics, 1962
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960