Water-Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb.

Details

Language :

English

ISSN :

00221147

Volume :

29

Issue :

2

Database :

Complementary Index

Journal :

Journal of Food Science (Wiley-Blackwell)

Publication Type :

Academic Journal

Accession number :

63001228

Full Text :

https://doi.org/10.1111/j.1365-2621.1964.tb01708.x