Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, Pork, and Lamb

✍ Scribed by ROBERT L. MACY JR.; H. D. NAUMANN; MILTON E. BAILEY

• Book ID: 108797012
• Publisher: Institute of Food Technologists
• Year: 1964
• Tongue: English
• Weight: 521 KB
• Volume: 29
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1964.tb01709.x