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Processing of Korean black goat's meat to remove goaty flavor

1993

Kim, J.O. (Pusan Women's University-Baegyang Campus, Pusan (Korea Republic). Department of Chemistry) | Kim, M.N. (Pusan Women's University-Baegyang Campus, Pusan (Korea Republic). Department of Food Science and Nutrition) | Ha, Y.L. (Gyeongsang National University, Chinju (Korea Republic). Department of Agricultural Chemistry)

AGROVOC Keywords
aroma caprin caprinos carne chemical composition chromatographie en phase gazeuse composition chimique etanol ethanol flaveur flavour gas chromatography goats identification korea republic meat procesamiento processing traitement viande
Bibliographic information
Volume 2 Issue 1 ISSN 1225-5173
Pagination
pp. 26-29
Other Subjects
Composicion quimica; Republique de coree; Cromatografia de gases; Republica de corea; Identificacion
Language
English
Note
Summaries (En)
1 illus.; 3 tables; 12 ref.
Type
Summary
1997-08-15
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