Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions
Version of Record online: 6 JAN 2011
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages S1–S7, January/February 2011
How to Cite
Kwon, G.Y., Hong, J.H., Kim, Y.S., Lee, S.M. and Kim, K.O. (2011), Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions. Journal of Food Science, 76: S1–S7. doi: 10.1111/j.1750-3841.2010.01946.x
- Issue online: 13 JAN 2011
- Version of Record online: 6 JAN 2011
- MS 20100209 Submitted 2/27/2010, Accepted 9/16/2010.
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