Effect of postmortem aging time on flavor profile of stewed pork rib broth-Reference-Cited by-同舟云学术

Effect of postmortem aging time on flavor profile of stewed pork rib broth

Published:2018-01-01 Issue:1 Volume:21 Page:1449-1462
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Hou Miaomiao¹,Liu Dongmei¹,Xu Xinglian¹,Zhou Guanghong¹,Li Chunbao¹

Affiliation:

1. Jiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, China

Funder

Ministry of Science and Technology of the People’s Republic of China

Ministry of Agriculture and Rural Affairs of the People’s Republic of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1479859

Reference50 articles.

1. Performance assessment of food safety management system in the pork slaughter plants of China

2. Extrinsic and intrinsic quality cues in Chinese consumers’ purchase of pork ribs