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Flavour development during beef stock reduction
Pia Snitkjær,
Michael Bom Frøst
,
Leif Horsfelt Skibsted
,
Jens Risbo
8
Citationer (Scopus)
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Keyphrases
Stock Reduction
100%
Reduction Time
100%
Flavor Development
100%
Concentration Factor
50%
Volatile Aroma Compounds
50%
Sensory Characteristics
50%
Water Reduction
50%
Oilfield Produced Water
50%
NaCl Reduction
50%
Time Controlling
50%
Brisket
50%
Aroma Compounds
50%
Power Input
50%
Dynamic Headspace (D-HS)
50%
Concentration Reduction
50%
Descriptive Sensory Analysis
50%
Headspace-gas Chromatography-ion Mobility Spectrometry (HS-GC-IMS)
50%
Boiling Two-phase
50%
Food Science
Flavor Development
100%
Aroma Compound
50%
Sensory Properties
50%
Volatile Agent
50%
Sensory Analysis
50%
Boiling
50%
Gas Chromatography
50%
Volatile Aroma Compounds
50%
Descriptive Sensory
50%
Sensory Characteristics
50%