Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

Item
http://www.wikidata.org/entity/Q39740971
Genome-wide Association Study for Warner-Bratzler Shear Force and Sensory Traits in Hanwoo (Korean Cattle)Colorimetric grading scale can promote the standardization of experiential and sensory evaluation in quality control of traditional Chinese medicines.Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production.Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer.Volatiles from interactions of Maillard reactions and lipids.Hypoxanthine enhances the cured meat taste.Metabonomics profiling of marinated meat in soy sauce during processing.Histopathological and functional effects of antimony on the renal cortex of growing albino rat.Cultured beef: medical technology to produce food.Effect of fermented total mixed rations on the growth performance, carcass and meat quality characteristics of Hanwoo steers.
P2860

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.

Item
http://www.wikidata.org/entity/Q39740971
description
1986 nî lūn-bûn
@nan
1986年の論文
@ja
1986年学术文章
@wuu
1986年学术文章
@zh-cn
1986年学术文章
@zh-hans
1986年学术文章
@zh-my
1986年学术文章
@zh-sg
1986年學術文章
@yue
1986年學術文章
@zh
1986年學術文章
@zh-hant
name
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@en
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@nl
type
label
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@en
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@nl
prefLabel
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@en
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@nl
P1433
P1476
P2093
P2860
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Meat flavor volatiles: a revie ...... lysis, and sensory evaluation.
@en
P2093
P2860
P304
P31
P356
P433
P478
P577
P698