THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 406-413
- https://doi.org/10.1111/j.1365-2621.1974.tb02906.x
Abstract
No abstract availableKeywords
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- AROMA OF CANNED BEEF: SENSORY PROPERTIESJournal of Food Science, 1973
- A PROCEDURE FOR ISOLATION AND QUANTITATIVE DETERMINATION OF VOLATILE FATTY ACIDS FROM MEAT PRODUCTSJournal of Food Science, 1972
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971
- Food canning in rigid and flexible packagesC R C Critical Reviews in Food Technology, 1971
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- Effect of Various Amino Acids on Elimination of Stale Flavor of RiceNIPPON SHOKUHIN KOGYO GAKKAISHI, 1971