Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality-Reference-Cited by-同舟云学术

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Improvement of the healthy properties of a Spanish artisan meat pie maintaining the organoleptic quality

Published:2016-01 Issue: Volume:65 Page:624-629
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ruiz-Cano Domingo,López-Jiménez José Ángel,Frutos María José,Zamora Salvador,Pérez-Llamas Francisca

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Can the trans-18:1 and conjugated linoleic acid profiles in retail ground beef be healthier than steak?;Aldai;Journal of Food Composition and Analysis,2010

2. Official methods of analysis;AOAC,2000

3. Official methods of analysis;AOAC,2006

4. Fatty acid profile and cholesterol content of beef at retail of Piemontese, Limousin and Friesian breeds;Brugiapaglia;Meat Science,2014

5. A review of fatty acid profiles and antioxidant content in grass-feed and grain-fed beef;Dalay;Nutrition Journal,2010

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1. Dual-Modal Bimetallic Nanozyme-Based Sensing Platform Combining Colorimetric and Photothermal Signal Cascade Catalytic Enhancement for Detection of Hypoxanthine to Judge Meat Freshness;Journal of Agricultural and Food Chemistry;2023-10-19

2. Fe-Doped polydopamine nanoparticles with peroxidase-mimicking activity for the detection of hypoxanthine related to meat freshness;The Analyst;2022

3. Determining meat freshness using electrochemistry: Are we ready for the fast and furious?;Meat Science;2019-04

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