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2 matching references were found.

Sanderson, A.; Pearson, A.M.; Schweigert, B.S., Effect of cooking procedure on flavor components of beef. Carbonyl compounds, J. Agric. Food Chem., 1966, 14, 3, 245-247, https://doi.org/10.1021/jf60145a013 . [all data]

Thompson, R.H., Jr.; Pearson, A.M.; Banks, K.A., Identification of some C₁₉-Δ¹⁶ steroids contributing to sex odor in pork, J. Agric. Food Chem., 1972, 20, 2, 185-189, https://doi.org/10.1021/jf60180a020 . [all data]