Characteristics of Broiling over Charcoal (Part 2) Flavor of Food Broiled over Charcoal

ISHIGURO HATSUKI; ABE KANAKO; TATSUGUCHI NAOKO; JIANG L; KUBOTA KIKUE; SHIBUKAWA SHOKO

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J-GLOBAL ID：200902227114255072 Reference number：05A0173073

Characteristics of Broiling over Charcoal (Part 2) Flavor of Food Broiled over Charcoal

炭焼き加熱特性の解析(第2報)炭焼き食品のにおいの検討

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Material：
Volume： 56 Issue： 2 Page： 95-103 Publication year： Feb. 15, 2005
JST Material Number： F0763A ISSN： 0913-5227 CODEN： NKGAEB Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： JAPANESE (JA)

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Food heating

Reference (6)：

辰口直子. 炭焼き加熱特性の解析 (第1報) 熱流束一定条件下での伝熱特性の比較. 家政誌. 2004, 55, 707-714
岸本定吉. 炭. 1976, 74-78
FARMER, L. Studies on the Origin of Chicken Flavour. Frontiers of Flavour Science (Proceeding of the Ninth Weurman Flavour Research Symposium, Freising (Germany), June 22-25, 1999). 2000, 21-28
VON RANSON, C. Investigation in Structure-Activity Relationships of Odourous Substances. Z. Lebensm. Unters. Forsch. 1992, 195, 515-522
KERLER, J. Character Impact Odorants of Boiled Chicken : Changes during Refrigerated Storage and Reheating. Z. Lebensm. Unters. Forsch. A. 1997, 205, 232-238

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