Study on the flavor contribution of phospholipids and triglycerides to pork-Reference-Cited by-同舟云学术

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Study on the flavor contribution of phospholipids and triglycerides to pork

Published:2010-10 Issue:5 Volume:19 Page:1267-1276
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Huang Ye-Chuan,Li Hong-Jun,He Zhi-Fei,Wang Ting,Qin Gang

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-010-0181-0.pdf

Reference26 articles.

1. Mottram DS. Flavor formation in meat and meat products: A review. Food Chem. 62: 415–424 (1998)

2. Timón ML, Ventanas J, Carrapiso AI, Jurado A, García C. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Sci. 58: 85–91 (2001)

3. Mottram DS, Edwards RA, MacFie HJH. A comparison of the flavor volatiles from cooked beef and pork meat systems. J. Sci. Food Agr. 33: 934–944 (1982)

4. Hornstein I, Crowe PF. Flavor studies on beef and pork. J. Agr. Food Chem. 8: 494–498 (1960)

5. Hornstein I, Crowe PF. Meat flavor: Lamb. J. Agr. Food Chem. 11: 147–149 (1963)

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