Character impact odorants of boiled chicken: Changes during refrigerated storage and reheating

European Food Research and Technology

Volumn 205, Issue 3, 1997, Pages 232-238

  Kerler, Josef ^b   Grosch, Werner ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b Quest Foods   (Netherlands)

Author keywords

Autoxidation; Boiled chicken; Dilution experiments; Odorants; Sensory evaluation; Storage; Warmed over flavour (WOF)

Indexed keywords

EID: 53249117347     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050157     Document Type: Article

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