Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

Food Research International

Volumn 54, Issue 1, 2013, Pages 772-780

  Bueno, Mónica ^a   Resconi, Virginia C ^a   Campo, M Mar ^a   Cacho, Juan ^a   Ferreira, Vicente ^a   Escudero, Ana ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Carbonyl derivatization; Freezing; Grill extraction; Lamb aroma; Odor active compounds

Indexed keywords

AROMA COMPOSITIONS; DERIVATIZATIONS; ETHYL HEXANOATE; FREEZING METHODS; LAMB AROMA; ODOR-ACTIVE COMPOUND; SENSORY ANALYSIS; STRECKER ALDEHYDES;

CHEMICAL ANALYSIS; MEATS; NITROGEN; ODOR REMOVAL; REFRIGERATORS;

FREEZING;

EID: 84884131108     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.003     Document Type: Article

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