The Influence of Spices on the Volatile Compounds of Cooked Beef Patty-Reference-Cited by-同舟云学术

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The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

Published:2014-04-30 Issue:2 Volume:34 Page:166-171
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Jung Samooel,Jo Cheorun,Kim Il Suk,Nam Ki Chang,Ahn Dong Uk,Lee Kyung Heang

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201414753676334.pdf

Reference15 articles.

1. Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

2. Interactions Between Lipids and the Maillard Reaction

3. Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

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1. Monitoring of changes in the concentration of volatile organic compound in beef irradiated with accelerated electrons;Industrial laboratory. Diagnostics of materials;2024-03-21

2. Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time;Food Science of Animal Products;2024-03

3. Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef;Food Microbiology;2022-10

4. Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum ) and cinnamon ( Cinnamomum verum ) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product;Food Science & Nutrition;2022-02-26

5. Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose;Food Science and Technology;2022

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