Factors affecting cooked chicken meat flavour: a review-Reference-Cited by-同舟云学术

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Factors affecting cooked chicken meat flavour: a review

Published:2013-09-01 Issue:3 Volume:69 Page:515-526
ISSN:0043-9339
Container-title:World's Poultry Science Journal
language:en
Short-container-title:World's Poultry Science Journal

Author:

Jayasena D.D.¹,Ahn D.U.²,Nam K.C.³,Jo C.¹

Affiliation:

1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, Republic of Korea

2. Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA

3. Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Republic of Korea

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1017/S0043933913000548

Reference70 articles.

1. Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation

2. Analysis of volatile components and the sensory characteristics of irradiated raw pork

3. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

4. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

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