Isolation and identification of some sulfur chemicals present in pressure-cooked beef.
D000447:Aldehydes / Q000032:analysis; D000818:Animals; D002417:Cattle; D002849:Chromatography, Gas; D003296:Cooking; D003297:Cooking and Eating Utensils; D004220:Disulfides / Q000032:analysis; D006358:Hot Temperature; D007659:Ketones / Q000032:analysis; D013058:Mass Spectrometry; D008460:Meat / Q000032:analysis*; D011312:Pressure; D013438:Sulfhydryl Compounds / Q000032:analysis; D013440:Sulfides / Q000032:analysis; D013455:Sulfur / Q000032:analysis / Q000302:isolation & purification*; D013843:Thiazines / Q000032:analysis; D013844:Thiazoles / Q000032:analysis; D013876:Thiophenes / Q000032:analysis; D014835:Volatilization
D000447:Aldehydes; D004220:Disulfides; D007659:Ketones; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013843:Thiazines; D013844:Thiazoles; D013876:Thiophenes; D013455:Sulfur