The effect of ageing on the sensory and chemical properties of boiled beef aroma
- 1 February 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (2) , 206-214
- https://doi.org/10.1002/jsfa.2740280216
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Thermally produced flavor components in the aroma of meat and poultryJournal of Agricultural and Food Chemistry, 1972
- Volatile components in roast beefJournal of Agricultural and Food Chemistry, 1972
- CHANGES IN THE LIPID SOLUBLE CARBONYLS OF BEEF MUSCLE DURING AGINGJournal of Food Science, 1972
- Relationship of Microbial Activity to Changes in Lipids of FoodsJournal of Applied Bacteriology, 1971
- Meat FlavorPublished by Elsevier ,1970
- The Analysis of Proteins, Peptides and Amino Acids by Pyrolysis-Gas Chromatography and Mass SpectrometryJournal of Chromatographic Science, 1967
- Food Flavors and Odors, Meat Flavor: LambJournal of Agricultural and Food Chemistry, 1963
- n‐deca‐2,4‐dienal, its origin from linoleate and flavor significance in fatsJournal of Oil & Fat Industries, 1959
- ASEPTIC AUTOLYSIS OF MUSCLE: BIOCHEMICAL AND MICROSCOPIC MODIFICATIONS OCCURRING IN RABBIT AND LAMB MUSCLE DURING ASEPTIC AND ANAEROBIC STORAGEJournal of Food Science, 1958
- THE FLAVOR OF MEAT AND MEAT PRODUCTS1Journal of Food Science, 1937