✦ LIBER ✦

Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken

✍ Scribed by Ramarathnam, Narasimhan.; Rubin, Leon J.; Diosady, Levente L.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Studies on meat flavor. 2. A quantitativ

✍ Ramarathnam, Narasimhan; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 916 KB

A Comparison of the Volatile Fractions f

✍ C. K. CROSS; P. ZIEGLER 📂 Article 📅 1965 🏛 Institute of Food Technologists 🌐 English ⚖ 402 KB

Studies on meat flavor. 1. Qualitative a

✍ Ramarathnam, Narasimhan; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1991 🏛 American Chemical Society 🌐 English ⚖ 796 KB

Studies on meat flavor. 3. A novel metho

✍ Ramarathnam, Narasimhan.; Rubin, Leon J.; Diosady, Levente L. 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 768 KB

Studies on flavor development in strawbe

✍ Yamashita, Ichiji; Iino, Kyuei; Nemoto, Yoshiro; Yoshikawa, Seiji 📂 Article 📅 1977 🏛 American Chemical Society 🌐 English ⚖ 496 KB