FACTORS AFFECTING PANELISTS' PERCEPTIONS OF CURED MEAT FLAVOR
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (2), 319-336
- https://doi.org/10.1111/j.1365-2621.1978.tb02295.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
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- INFLUENCE OF CURING INGREDIENTS AND STORAGE TIME ON THE QUALITY OF PREBLENDED SAUSAGE MEATS AND FRANKFURTERSJournal of Food Science, 1974
- COMPARISON OF SALAMI SAUSAGE PRODUCED WITH AND WITHOUT ADDITION OF SODIUM NITRITE AND SODIUM NITRATEJournal of Food Science, 1974
- EVALUATION OF BETALAIN PIGMENTS AS SAUSAGE COLORANTSJournal of Food Science, 1974
- THE EFFECT OF SODIUM NITRITE ON THE FLAVOR OF FRANKFURTERSJournal of Food Science, 1972
- EFFECT OF SODIUM NITRITE ON FLAVOR OF CURED PORKJournal of Food Science, 1970
- A Comparison of the Volatile Fractions from Cured and Uncured MeatJournal of Food Science, 1965
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959