Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study-Reference-Cited by-同舟云学术

Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study

Published:2000-01 Issue:1 Volume:54 Page:83-95
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Brøndum J,Byrne D.V,Bak L.S,Bertelsen G,Engelsen S.B

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Applications of NMR in meat;Beauvallet;Trends in Food Science and Technology,1993

2. Comparative chemometric analysis of transverse low-field 1H NMR relaxation data;Bechmann,1999

3. Benson, I. B. (1993). Compositional analysis using near infrared absorption analysis. In: E. Kress-Rogers, Instrumentation and sensors for the food industry (pp 121–166). Butterworth-Heinemann Ltd.

4. Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat;Bertelsen;Meat Science,1987

5. On the water condition in pork meat;Borisova;Meat Science,1992

Cited by 68 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. Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service;Current Food Science and Technology Reports;2024-01-29

2. Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies;Poultry;2022-11-07

3. In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate;International Journal of Biological Macromolecules;2022-09

4. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties;Journal of the Science of Food and Agriculture;2021-11-11

5. Effects of Soy Sauce and Some Other Additives on Lipid Oxidation and Its Related Properties of Minced Beef Meat During Cold Storage;IOP Conference Series: Earth and Environmental Science;2021-11-01