Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage-Reference-Cited by-同舟云学术

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Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

Published:1999-04 Issue:4 Volume:51 Page:355-361
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Jo C,Lee J.I,Ahn D.U

Publisher

Elsevier BV

Subject

Food Science

Reference20 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. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties;Ahn;Journal of Food Science,1998

3. Lipid oxidation and color stability in restructured meat systems during frozen storage;Akamittath;Journal of Food Science,1990

4. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate;El Magoli;Meat Science,1996

5. A simple method for the isolation and purification of total lipids from animal tissues;Folch;Journal of Biological Chemistry,1957

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