Work

Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation

Year: 1986

Type: review

Source: C R C Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398609527435

Authors: Fereidoon Shahidi, Leon J. Rubin, Lorraine A. D'Souza, Roy Teranishi, Ron G. Buttery

Institutions: University of Toronto, Agricultural Research Service, Western Regional Research Center

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2007827701

FWCI: 0.847

Cites: 197

Cited by: 389

Related to: 10