TY  - JOUR
T1  - Biochemical Taste Parameters in Meat and Sea Products
AU - Kayim, M. AU - Cimen, M. AU - Can, E. AU - Kizak, V. 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 17
SP  - 2246
EP  - 2248
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.2246.2248
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.2246.2248
KW  - Biochemical taste parameters
KW  -meat
KW  -sea food
KW  -basic flavors
KW  -amino acid
KW  -Turkey
AB  - Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.
ER  -