STUDIES ON AROMA OF CURED HAM
- 1 May 1970
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 35 (3), 321-325
- https://doi.org/10.1111/j.1365-2621.1970.tb12175.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Relation of Protein Components and Free Amino Acids to Pork QualityJournal of Animal Science, 1968
- Meat Flavor.Journal of Food Science, 1968
- Influence of Processing Procedures on Chemistry of Meat FlavorsJournal of Agricultural and Food Chemistry, 1966
- A Comparison of the Volatile Fractions from Cured and Uncured MeatJournal of Food Science, 1965
- 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 LambaJournal of Food Science, 1964
- Volatile Chemical Compounds in Dry‐Cured Hamsa,bJournal of Food Science, 1964
- Über Nicht-Protein-Aminosäuren in frischem und gepökeltem FleischZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958
- Automatic Recording Apparatus for Use in Chromatography of Amino AcidsAnalytical Chemistry, 1958
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957