Author:
Aaslyng Margit Dall,Bejerholm Camilla,Ertbjerg Per,Bertram Hanne C,Andersen Henrik J
Subject
Nutrition and Dietetics,Food Science
Reference34 articles.
1. Bailey, M. E. (1983). The Maillard reaction and meat flavor. In F. Shahidi (Ed.), Maillard reactions. ACS Symposium Series 215 Cap. 11 (pp. 169–184). Washington, DC: Am. Chem. Soc.
2. Bejerholm, C. & Aaslyng, M. D. High eating quality of danish pork. The influence of cooking method and core temperature on eating quality depending on raw meat quality. Food Quality and Preferences (Manuscript submitted for publication).
3. Relationship between meat structure, water mobility and distribution—a low field NMR study;Bertram;Journal of Agricultural and Food Chemistry,2002
4. Effect of breed and slaughter weight on longissimus muscle, biochemical traits and sensory quality in pigs;Candek-Potokar;Ann. Zootech.,1998
5. Christensen, L. B. Drip loss sampling in porcine longissimus dorsi. Meat Science (in press).
Cited by
339 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