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Author:Mussinan, C.

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7 matching references were found.

Spanier, A.M.; Shahidi, F.; Par; iment, T.H.; Mussinan, C., Food Flavors and Chemistry. Advances of the New Millenium, Royal Soc. Chem., 2001, 666. [all data]

Mussinan, C.J.; Walradt, J.P., Organic acids from fresh California strawberries, J. Agric. Food Chem., 1975, 23, 3, 482-484, https://doi.org/10.1021/jf60199a018 . [all data]

Caporaso, F.; Sink, J.D.; Dimick, P.S.; Mussinan, C.J.; Sanderson, A., Volatile flavor constituents of ovine adipose tissue, J. Agric. Food Chem., 1977, 25, 6, 1230-1234, https://doi.org/10.1021/jf60214a040 . [all data]

Mussinan, C.J.; Katz, I., Isolation and identification of some sulfur chemicals present in two model systems approximating cooked meat, J. Agric. Food Chem., 1973, 21, 1, 43-45, https://doi.org/10.1021/jf60185a024 . [all data]

Mussinan, C.J.; Walradt, J.P., Volatile constituents of pressure cooked pork liver, J. Agric. Food Chem., 1974, 22, 5, 827-831, https://doi.org/10.1021/jf60195a002 . [all data]

Wilson, R.A.; Mussinan, C.J.; Katz, I.; Sanderson, A., Isolation and identification of some sulfur chemicals present in pressure-cooked beef, J. Agric. Food Chem., 1973, 21, 5, 873-876, https://doi.org/10.1021/jf60189a028 . [all data]

Mussinan, C.J.; Wilson, R.A.; Katz, I., Isolation and identification of pyrazines present in pressure-cooked beef, J. Agric. Food Chem., 1973, 21, 5, 871-872, https://doi.org/10.1021/jf60189a027 . [all data]