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Flavour development during beef stock reduction
Pia Snitkjær,
Michael Bom Frøst
,
Leif Horsfelt Skibsted
,
Jens Risbo
8
Citations (Scopus)
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Agriculture & Biology
beef
74%
boiling
28%
chemical compounds
31%
chemical reactions
31%
evaporation
27%
flavor
69%
gas chromatography
24%
headspace analysis
30%
heat
15%
liquids
19%
odor compounds
60%
oils
17%
sensory evaluation
25%
sensory properties
49%
sodium chloride
24%
volatile compounds
27%
water
22%
Medicine & Life Sciences
Gas Chromatography
23%
Hot Temperature
16%
Odorants
44%
Oils
20%
Red Meat
100%
Water
27%
Chemical Compounds
Boiling
13%
Chemical Compound
15%
Evaporation
12%
Headspace Gas Chromatography
18%
Liquid
7%
Reduction
37%
Time
14%
Volatile Agent
15%
Volume
7%