Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat-Reference-Cited by-同舟云学术

Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat

Published:2002-06 Issue:2 Volume:61 Page:127-139
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Byrne D.V,Bredie W.L.P,Mottram D.S,Martens M

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. Inhibition of warmed-over flavour with emphasis on Maillard reaction products;Bailey;Food Technology,1988

3. Maillard reaction products and lipid oxidation;Bailey,1992

4. Development of a sensory vocabulary for warmed-over flavour: part I. in porcine meat;Byrne;Journal of Sensory Studies,1999

5. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress;Byrne;Meat Science,2001

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