Effects of fat levels on changes in flavor pattern of irradiated pork patties-Reference-Cited by-同舟云学术

Effects of fat levels on changes in flavor pattern of irradiated pork patties

Published:2012-12 Issue:6 Volume:21 Page:1771-1774
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Hyun-Wook,Choi Ji-Hun,Choi Yun-Sang,Kim Hack-Youn,Lee Mi-Ai,Choi Sun-Mi,Song Dong-Heon,Lee Ju-Woon,Kim Cheon-Jei

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-012-0236-5.pdf

Reference13 articles.

1. WHO. Wholesomeness of irradiated food. WHO Technical Report Series 659. World Health Organization, Geneva, Switzerland (1981)

2. WHO. High dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Report Series 890. World Health Organization, Geneva, Switzerland (1999)

3. Ismail HA, Lee EJ, Ko KY, Ahn DU. Fat content influences the color, lipid oxidation, and volatiles or irradiated ground beef. J. Food Sci. 74: C432–C440 (2009)

4. Sribney M, Lewis UJ, Schweigert BS. Effect of irradiation on meat fats. J. Agr. Food Chem. 3: 958–960 (1955)

5. Kanatt SR, Chander R, Sharma A. Effect of radiation processing of lamb meat on its lipids. Food Chem. 97: 80–86 (2006)

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