Effect of heat on the fatty acids and aldehydes of veal meat phospholipids
- 28 June 2007
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 24 (5), 529-534
- https://doi.org/10.1111/j.1365-2621.1989.tb00676.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Volatile compounds produced in maiilard reactions involving glycine, ribose and phospholipidJournal of the Science of Food and Agriculture, 1989
- Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and riboseJournal of the Science of Food and Agriculture, 1988
- The role of triglycerides and phospholipids in the aroma of cooked beefJournal of the Science of Food and Agriculture, 1983
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- Volatile Carbonyl Compounds from Heated Beef FatAgricultural and Biological Chemistry, 1970
- Acid‐treated florisil as an adsorbent for column chromatographyJournal of Oil & Fat Industries, 1963
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- The structure of the plasmalogens of ox heartBiochemical Journal, 1958