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Accession Number:
AD0260229
Title:
DEVELOPMENT OF TECHNIQUES FOR THE OBJECTIVE DESCRIPTION OF FREEZE DEHYDRATED COOKED BEEF
Corporate Author:
ILLINOIS UNIV URBANA
Report Date:
1960-12-14
Abstract:
The sedimentation value determination was found to be significantly related to tenderness of bee . Ferricyanide reducing power was positively correlated with subjective flavor and off-flavor. Volatile carbonyl content was f und to increase with storage. The initial improvement in flavorAND OFF-FLAVOR SCORES WITH STORAGE AT 100 F. is discussed. Author
Pages:
0001
Contract Number:
DA19 129QM1332
File Size:
0.00MB
