Fractination and characterization of the macromolecular meaty flavor enhancer from beef meat extract

Journal of Food Science

Volumn 69, Issue 7, 2004, Pages

  Kuroda, M ^a   Harada, T ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Beef extract; Collagen; Heating process; Meaty flavor; Tropomyosin

Indexed keywords

EID: 4744357566     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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