Studies on meat flavor. IV: Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken

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Published in:Journal of agricultural and food chemistry 1993, Vol.41 (6), p.939-945
Main Authors: NARASIMHAN RAMARATHNAM, RUBIN, L. J, DIOSADY, L. L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
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container_end_page 945
container_issue 6
container_start_page 939
container_title Journal of agricultural and food chemistry
container_volume 41
creator NARASIMHAN RAMARATHNAM
RUBIN, L. J
DIOSADY, L. L
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identifier ISSN: 0021-8561
ispartof Journal of agricultural and food chemistry, 1993, Vol.41 (6), p.939-945
issn 0021-8561
1520-5118
language eng
recordid cdi_pascalfrancis_primary_3814807
source ACS CRKN Legacy Archives
subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
title Studies on meat flavor. IV: Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken
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