Heat intensity and warmed-over flavor in precooked chicken patties formulated at 3 fat levels and 3 pepper levels

Journal of Food Science

Volumn 70, Issue 9, 2005, Pages

  Emrick, Margaret E ^a   Penfield, Marjorie P ^b   Bacon, Craig D ^c   Van Laack, Riette V L ^d   Brekke, Clark J ^b  

^a Kraft Foods Ingredients   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

^c Tyson Foods Incorporated   (United States)

^d Sutherland   (United States)

Author keywords

Capsaicin; Chicken; Heat perception; Sensory evaluation; Warmed over flavor

Indexed keywords

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 29544449182     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb08335.x     Document Type: Article

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