Nonacidic constituents of volatiles from cooked mutton
- 1 March 1979
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 27 (2), 355-359
- https://doi.org/10.1021/jf60222a044
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Volatile flavor constituents of ovine adipose tissueJournal of Agricultural and Food Chemistry, 1977
- Roasted lamb fat: basic volatile componentsJournal of Agricultural and Food Chemistry, 1977
- A study of the volatiles isolated from a D-glucose-hydrogen sulfide-ammonia model systemJournal of Agricultural and Food Chemistry, 1977
- Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by FatJournal of Food Science, 1968