Author:
Ahn D.U.,Jo C.,Olson D.G.
Reference23 articles.
1. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color in raw pork patties;Ahn;Meat Science,1998
2. Ahn, D. U., Olson, D. G., Jo, C., Love, J., & Jin, S. K. (1999). Volatiles production and lipid oxidation on irradiated cooked sausage as related to packaging and storage. Journal of Food Science, 64, 226–229.
3. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties;Ahn;Journal of Food Science,1998
4. Effect of irradiation on volatile constituents of stored haddock flesh;Angelini;Journal of Food Science,1975
5. Nature of undesirable odors formed by gamma irradiation of beef;Batzer;Journal of Agricultural and Food Chemistry,1955
Cited by
174 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