Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 8, 1996, Pages 2352-2360

  Braggins, T J ^a  

^a Meat Industry Research Institute of New Zealand   (New Zealand)

Author keywords

Aldehydes; Flavor; GC MS; Meat ultimate pH; Odor

Indexed keywords

EID: 0012765439     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960136+     Document Type: Article

References (40)

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