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University of Illinois at Urbana-Champaign
Identification and Elucidation of Factors Contributing to High Quality Beef Flavors
Abstract
dc:descriptionA beef flavor with many of the desirable product attributes of beef extract was developed based on enzymatic hydrolysis and incorporation of the components of lean beef into a beef flavor. This product had a good flavor profile and was superior to synthetic beef flavorings. It lacked an intense beef flavor.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Hitzman, James Warren
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8610939
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/70087