Warmed-over Flavor of Meat
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Published By Elsevier

9780126616057
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HETEROATOMIC COMPOUNDS ASSOCIATED WITH BEEF FLAVOR

1987 ◽  
pp. 193-236 ◽  
Author(s):  
R.H. Liu ◽  
M.G. Legendre ◽  
J.W. Kuan ◽  
A.J. St. Angelo ◽  
J.R. Vercellotti
Keyword(s):  
Beef Flavor ◽  
Heteroatomic Compounds

Preface

1987 ◽  
pp. vii-viii ◽  
Author(s):  
Allen J. St. Angelo ◽  
Milton E. Bailey

SENSORY ANALYSIS OF UNDESIRABLE FLAVORS IN MEAT

1987 ◽  
pp. 141-164 ◽  
Author(s):  
Sharon L. Melton ◽  
P. Michael Davidson ◽  
John R. Mount
Keyword(s):  
Sensory Analysis

INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS

1987 ◽  
pp. 165-191 ◽  
Author(s):  
Harold P. Dupuy ◽  
Milton E. Bailey ◽  
Allen J. St. Angelo ◽  
John R. Vercellotti ◽  
Michael G. Legendre
Keyword(s):  
Cooked Meats
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