A new method to analyse odour strength in a meat product by using a dynamic dilution olfactometer.
- Published in:
- European Food Research & Technology, 2011, v. 233, n. 1, p. 45, doi. 10.1007/s00217-011-1488-7
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- Publication type:
- Article
Works matching DE "PRECOOKED meat -- Flavor %26 odor"
Results: 4
1
2
Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1062, doi. 10.1111/j.1365-2621.1996.tb10933.x
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- Publication type:
- Article
3
Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S600, doi. 10.1111/j.1365-2621.2005.tb08335.x
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- Publication type:
- Article
4
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile.
- Published in:
- Grasas y Aceites, 2009, v. 60, n. 3, p. 277
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- Publication type:
- Article