Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO2 extraction

Journal of Food Science

Volumn 64, Issue 3, 1999, Pages 387-389

  Thongwong, A ^a   Fernando, L N ^a   Grun I U ^a   Clarke, A D ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Beef; Dynamic headspace; GC MS; Supercritical CO2; Warmed over flavor

Indexed keywords

EID: 0033060769     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15047.x     Document Type: Article

References (18)

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