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.
| Autor: | MACY, ROBERT L., NAUMANN, H. D., BAILEY, MILTON E. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); Mar1964, Vol. 29 Issue 2, p142-148, 7p |
| Databáze: | Complementary Index |
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