Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 279-294

  Apriyantono, A ^a   Indrawaty, ^a  

^a BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957059504     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80054-X     Document Type: Article

References (16)

1. Mottram D.S. Meat. In: Maarse H. (Ed). Volatile Compounds in Food and Beverages (1991), Marcel Dekker, Inc., New York
2. IUPAC (i.U.o.P.a.A.C.). Standard Methods for the Analysis of Oils, Fats and Derivatives (1988), Blackwell Scientific Publications, Oxford
3. Hashim I.B., Resureccion A.V.A., and McWafters K.H. J. Food Sci. 60 (1995) 664
4. Zook K.L., and Pearce J.H. Quantitative Descriptive Analysis. In: Moskowitz H. (Ed). Applied Sensory Analysis of Foods Volume 11 (1988), CRC Press, Inc., FL
5. Adam R. Identification of Essential Oil Component by Gas Chromatography/Mass Spectrometry (1995), Allured Publishing Corporation, IL
6. Madruga M.S., and Mottram D.S. J. Sci. Food Agric. 68 (1995) 305
7. Gomez E., Ledbetter C.A., and Hartsell P.L. J. Agric. Food Chem. 41 (1993) 1669
8. Triqui R., and Reineccius G. J. Agric. Food Chem. 43 (1995) 1883
9. Madruga M.S. LRI values of authentic compounds on DB-5 column (GCMS) (1993), Department of Food Science and Technology, Reading University, Reading
10. Macku C., and Shibamoto T. J. Agric. Food Chem. 39 (1991) 1987
11. Ramarathnam N., Rubin L.J., and Diosady L.L. J. Agric. Food Chem. 41 (1993) 939
12. Leseigneur A., and Heinen P. LRI values of authentic compounds on DB5 column (GC) (1990), Department of Food Science and Technology, Reading University, Reading
13. Lee S., Macku C., and Shibamoto T. J. Agric. Food Chem. 39 (1991) 1972
14. Guntert M., Bruning J., Emberger R., Hopp R., Kopsel M., Surburg H., and Werkhoff P. Thermally degraded thiamine-. A potent source of interesting flavor compounds. Flavor Precursors. Thermal and Enzymatic Conversions. ACS Symposium Series 490 (1992), American Chemical Society, Washington, D.C.
15. King M.-F., Mafthews M.A., Rule D.C., and Field R.A. J. Agric. Food Chem. 41 (1993) 1974
16. Camo A.S. The Unscrambler User's Guide (1996), Camo, AS, Trondheim