Author:
Sun Shuguo,Zhao Juanhong,Luo Zhang,Lin Qinlu,Luo Feijun,Yang Tao
Publisher
Springer Science and Business Media LLC
Reference40 articles.
1. Aaslyng MD, Meinert L (2017) Meat flavour in pork and beef—from animal to meal. Meat Sci 132:112–117. https://doi.org/10.1016/j.meatsci.2017.04.012
2. Association of Official Analytical Chemists (2007) AOAC official methods of analysis. Association Official Analytical Chemists, Washington, USA
3. Baliño-Zuazo L, Barranco A (2016) A novel liquid chromatography-mass spectrometric method for the simultaneous determination of trimethylamine, dimethylamine and methylamine in fishery products. Food Chem 196:1207–1214. https://doi.org/10.1016/j.foodchem.2015.09.086
4. Bellés M, Alonso V, Roncalés P, Beltrán JA (2017) The combined effects of superchilling and packaging on the shelf life of lamb. Meat Sci 133:126–132. https://doi.org/10.1016/j.meatsci.2017.06.013
5. Brodowska M, Guzek D, Kołota A, GłąBska D, Górska-Horczyczak E, Wojtasik-kalinowska I, WierzBicka A (2016) Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage. J Food Nutr Res 55:40–47