Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species-Reference-Cited by-同舟云学术

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Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species

Published:2002-07 Issue:3 Volume:61 Page:257-265
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kim Y.H,Nam K.C,Ahn D.U

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Science,2000

2. Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge;Ahn;Journal of Food Science,1999

3. Analysis of volatile components and the sensory characteristics of irradiate raw pork;Ahn;Meat Science,2000

4. Effect of dietary α-linolenic acids on the fatty acid composition, storage stability and sensory characteristics of pork loin;Ahn;Meat Science,1996

5. The effect of irradiation and packaging conditions on the formation of cholesterol and lipid oxidation products in meats during storage;Ahn;Meat Science,2001

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