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pro vyhledávání: '"Mee Ra Rhue"'
Publikováno v:
Agricultural and Biological Chemistry. 52:2323-2330
The changes in both taste and taste components of beef, pork, and chicken during storage were examined.The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b75d0b9800d9aac81a130212b7861516
https://doi.org/10.1271/bbb1961.52.2323
https://doi.org/10.1271/bbb1961.52.2323
Publikováno v:
Flavor Chemistry ISBN: 9780841215702
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::736c75729f9989f13859ef4bde64e1f1
https://doi.org/10.1021/bk-1989-0388.ch013
https://doi.org/10.1021/bk-1989-0388.ch013
Autor:
RON G. BUTTERY, FEREIDOON SHAHIDI, ROY TERANISHI, K.-H. Engel, J. Heidlas, W. Albrecht, R. Tressl, P. Dirinck, H. De Pooter, N. Schamp, Patrick J. Williams, Mark A. Sefton, Bevan Wilson, Akio Kobayashi, C. Karahadian, R. C. Lindsay, M. M. Leahy, G. A. Reineccius, Chi-Tang Ho, James T. Carlin, David W. Armstrong, Bruce Gillies, Hiroshi Yamazaki, James C. Boudreau, P. Overbosch, W. J. Soeting, W. Pickenhagen, Hiromichi Kato, Mee Ra Rhue, Toshihide Nishimura, Braja D. Mookherjee, Richard A. Wilson, Robert W. Trenkle, Michael J. Zampino, Keith P. Sands, T. Talou, M. Delmas, A. Gaset, Robert A. Flath, Louisa C. Ling, G. Takeoka, E. L. Wheeler, R. L. Wieczorek, M. Guentert