✦ LIBER ✦

Effects of high pressure treatment on the flavour-related components in meat

✍ Scribed by A. Suzuki; N. Homma; A. Fukuda; K. Hirao; T. Uryu; Y. Ikeuchi

Book ID: 118407306
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 579 KB
Volume: 37
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(94)90053-1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of high pressure treatment on th

Effects of high pressure treatment on the proteolytic enzymes in meat

✍ Homma, N.; Ikeuchi, Y.; Suzuki, A. 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 525 KB

High Hydrostatic Pressure Effects on the

High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

✍ Xiang Dong Sun; Richard A. Holley 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 215 KB

The effect of high hydrostatic pressure

The effect of high hydrostatic pressure on strawberry flavour compounds

✍ Ioannis Zabetakis; Athanasios Koulentianos; Estibalitz Orruño; Ian Boyes 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 431 KB

Effect of high-pressure treatment on mic

Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese

✍ Daniela D. Voigt; François Chevalier; Michael C. Qian; Alan L. Kelly 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 745 KB

Effects of some technologies of curing u

Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors

✍ Miteva, E. ;Trendafilova, Z. ;Chakurov, M. 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 301 KB 👁 1 views

Effects of some technologies of curing uncomminuted meat products on their flavour Part 1. Changes in the contents of fatty acids as meat flavour precursors E. MITEVA, Z. TRENDAFILOVA and M. CHAKUROV A study was made of the fatty-acid composition of phospholipids and the fraction of free fatty acids

Influence of high isostatic pressure and

Influence of high isostatic pressure and papain treatment on the quality of beef meat

✍ Schenková, N.; Šikulová, M.; Jeleníková, J.; Pipek, P.; Houška, M.; Marek, M. 📂 Article 📅 2007 🏛 Taylor and Francis Group 🌐 English ⚖ 151 KB