✦ LIBER ✦

FLAVOR COMPOUNDS RELATED TO THE WARMED-OVER FLAVOR OF TURKEY

✍ Scribed by E. L. RUENGER; G. A. REINECCIUS; D. R. THOMPSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Analysis of Volatiles Related to Warmed

✍ VERIAN T. LAMIKANRA; HAROLD P. DUPUY 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 273 KB

THE INHIBITION OF WARMED-OVER FLAVOR IN

✍ KUNITO SATO; GERALD R. HEGARTY; HAROLD K. HERRING 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 675 KB

Odorants Contributing to Warmed-Over Fla

✍ JOSEF KERLER; WERNER GROSCH 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 57 KB

Contribution of volatile compounds to th

✍ Detlef Ulrich; Edelgard Hoberg; Thomas Bittner; Werner Engewald; Kathrin Meilche 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 57 KB

Maple Sirup. XVI. Isolation and Identifi

✍ J. C. UNDERWOOD; C. O. WILLITS; HARRY G. LENTO 📂 Article 📅 1961 🏛 Institute of Food Technologists 🌐 English ⚖ 258 KB

Flavor Intensity as Related to the Creat

✍ S. SNIDER; R. E. BALDWIN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 575 KB