INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS
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Publisher
Elsevier
Reference19 articles.
1. A Comparison of the Volatile Fractions from Cured and Uncured Meat
2. Correlations of flavor score with volatiles of vegetable oils
3. “Lipid as a Source of Flavors,”;Dupuy,1978
4. Direct sampling capillary gas chromatography of volatiles in vegetable oils
5. Carbonyls in oxidizing fat. X. Quantitative differences in individual aldehydes isolated from autoxidized lard by mild methods of extraction
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5. Reduction of Warmed-Over Flavor Volatiles from Freeze-Dried Lean by Supercritical CO2 Extraction;Journal of Food Science;1999-05
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