Effect of pork meat proteins on the binding of volatile compounds
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The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella).Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periodsThe chemical composition and sensory properties of raw, cooked and grilled thigh meat of broiler chickens fed with Fe-Gly chelateCharacteristics of chicken nuggets as affected by added fat and variable salt contents.Partial replacement of sodium in meat and fish products by using magnesium salts. A reviewEffect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties
P2860
Effect of pork meat proteins on the binding of volatile compounds
description
im Juni 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2008
@uk
name
Effect of pork meat proteins on the binding of volatile compounds
@en
Effect of pork meat proteins on the binding of volatile compounds
@nl
type
label
Effect of pork meat proteins on the binding of volatile compounds
@en
Effect of pork meat proteins on the binding of volatile compounds
@nl
prefLabel
Effect of pork meat proteins on the binding of volatile compounds
@en
Effect of pork meat proteins on the binding of volatile compounds
@nl
P2093
P1433
P1476
Effect of pork meat proteins on the binding of volatile compounds
@en
P2093
Fidel Toldrá
María Pérez-Juan
Mónica Flores
P304
P356
10.1016/J.FOODCHEM.2007.04.037
P577
2008-06-01T00:00:00Z