Substituted 4-methyl-1,3-dioxolanes: solvent interaction products in some commercial beef flavorings
- 1 March 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (2), 441-446
- https://doi.org/10.1021/jf60228a055
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- A comparison of the chemical composition of boiled and roasted aromas of heated beefJournal of Agricultural and Food Chemistry, 1977
- Volatile flavor components of beef boiled conventionally and by microwave radiationJournal of Agricultural and Food Chemistry, 1976
- Volatile flavour components of eggsJournal of the Science of Food and Agriculture, 1975