Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures. [electronic resource]
Producer: 20160901Description: C2711-6 p. digitalISSN:- 1750-3841
- Adenosine Monophosphate -- analysis
- Amino Acids -- analysis
- Animals
- Aspartic Acid -- analysis
- Cooking -- methods
- Glutamic Acid -- analysis
- Hot Temperature
- Humans
- Inosine Monophosphate -- analysis
- Nucleosides -- analysis
- Nucleotides -- analysis
- Proteolysis
- Red Meat -- analysis
- Swine
- Taste
- Temperature
- Water -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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