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Retort beef aroma that gives preferable properties to canned beef products and its aroma components.
Migita, Koshiro; Iiduka, Takao; Tsukamoto, Kie; Sugiura, Sayuri; Tanaka, Genichiro; Sakamaki, Gousuke; Yamamoto, Yasufumi; Takeshige, Yusuke; Miyazawa, Toshio; Kojima, Ayako; Nakatake, Tomoko; Okitani, Akihiro; Matsuishi, Masanori.
Afiliación
  • Migita K; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Iiduka T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Tsukamoto K; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Sugiura S; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Tanaka G; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Sakamaki G; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Yamamoto Y; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Takeshige Y; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Miyazawa T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Kojima A; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Nakatake T; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Okitani A; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
  • Matsuishi M; Faculty of Applied Life Science, School of Food Science and Technology, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan.
Anim Sci J ; 88(12): 2050-2056, 2017 Dec.
Article en En | MEDLINE | ID: mdl-28752557
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Pirazinas / Bovinos / Manipulación de Alimentos / Conservación de Alimentos / Productos de la Carne / Odorantes Límite: Animals Idioma: En Revista: Anim Sci J Asunto de la revista: MEDICINA VETERINARIA Año: 2017 Tipo del documento: Article País de afiliación: Japón
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Pirazinas / Bovinos / Manipulación de Alimentos / Conservación de Alimentos / Productos de la Carne / Odorantes Límite: Animals Idioma: En Revista: Anim Sci J Asunto de la revista: MEDICINA VETERINARIA Año: 2017 Tipo del documento: Article País de afiliación: Japón