Flavour development during beef stock reduction

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 645-655

  Snitkjær, Pia ^a   Frøst, Michael B ^a   Skibsted, Leif H ^a   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Beef aroma; Flavour; Molecular gastronomy; Stock reduction

Indexed keywords

SODIUM CHLORIDE; VOLATILE AGENT; WATER;

AROMA; ARTICLE; BEEF STOCK; CHEMICAL PROCEDURES; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLAVOR; FOOD COMPOSITION; FOOD PROCESSING; GAS CHROMATOGRAPHY; SENSORY ANALYSIS;

EID: 77951646699     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.025     Document Type: Article

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