Aroma volatiles in cooked alligator meat

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 321-325

  Baek, H H ^a,b   Cadwallader, K R ^a,b  

^a Louisiana Agric Experiment Station   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

alligator meat; flavor compounds; lipid oxidation; volatiles

Indexed keywords

ALLIGATOR;

EID: 0030943659     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03993.x     Document Type: Article

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