R. Linforth
Department of Applied Biochemistry and Food Science,University of Nottingham Sutton Bonnigton, Nottingham,LE12 5RD, United Kingdom
A.J. Taylor
Department of Applied Biochemistry and Food Science,University of Nottingham Sutton Bonnigton, Nottingham,LE12 5RD, United Kingdom
V.K. Modi
Meat Fish and Poultry Technology,Central Food Technological Research Institute, Mysore, 570020, India
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How to cite this article
R. Linforth, A.J. Taylor and V.K. Modi, 2008. Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System. American Journal of Food Technology, 3: 68-78.
DOI: 10.3923/ajft.2008.68.78
URL: https://scialert.net/abstract/?doi=ajft.2008.68.78
DOI: 10.3923/ajft.2008.68.78
URL: https://scialert.net/abstract/?doi=ajft.2008.68.78