Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef-Reference-Cited by-同舟云学术

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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef

Published:2013-02-01 Issue:2 Volume:26 Page:282-286
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Cheng Jen-Hua,Ockerman Herbert W.

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/ajas-26-2-282-18.pdf

Reference14 articles.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies;Journal of Agricultural and Food Chemistry;2022-07-25

2. Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat;PLOS ONE;2018-01-05

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