✦ LIBER ✦

EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS

✍ Scribed by XIAO WU; MOUMING ZHAO; JINSHUI WANG; CHUN CUI; JINWEI WU; BAO YANG

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

SEPARATION AND IDENTIFICATION OF COOKED

✍ W. E. KRAMLICH; A. M. PEARSON 📂 Article 📅 1960 🏛 Institute of Food Technologists 🌐 English ⚖ 546 KB

Effect of Cooking Procedure on Flavor Co

✍ Sanderson, Anne; Pearson, A. M.; Schweigert, B. S. 📂 Article 📅 1966 🏛 American Chemical Society 🌐 English ⚖ 371 KB

Effect of γ-Oryzanol on the Flavor and O

✍ J.-S. Kim; M.-H. Suh; C.-B. Yang; H. G. Lee 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 193 KB

Characteristic Flavor Components in the

✍ Sekiwa, Youko; Kubota, Kikue; Kobayashi, Akio 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 130 KB

The influence of cooking rate and holdin

✍ J.M. James; C.R. Calkins 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 179 KB

Effect of Aging Time on Volatile Compoun

✍ C. Gorraiz; M.J. Beriain; J. Chasco; K. Insausti 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 453 KB