Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1990-11, Vol.38 (11), p.2027-2041
Main Authors: Guentert, Matthias, Bruening, Juergen, Emberger, Roland, Koepsel, Manfred, Kuhn, Walter, Thielmann, Thomas, Werkhoff, Peter
Format: Article
Language:English
Subjects:
Biological and medical sciences
CARNE
COMPOSE DE LA FLAVEUR
COMPOSE ORGANOSOUFRE
COMPOSE VOLATIL
COMPUESTO ORGANICO DEL AZUFRE
COMPUESTO VOLATIL
COMPUESTOS DEL SABOR
ESPECTROMETRIA
FLAVOUR COMPOUNDS
Food industries
Fundamental and applied biological sciences. Psychology
IDENTIFICACION
IDENTIFICATION
ISOLATION
MEAT
Meat and meat product industries
ORGANOSULPHUR COMPOUNDS
SPECTRAL ANALYSIS
SPECTROMETRIE
SPECTROMETRY
VIANDE
VOLATILE COMPOUNDS
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Summary:
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00101a007