Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations-Reference-Cited by-同舟云学术

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Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Published:2015-02 Issue: Volume:100 Page:52-57
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Roldán Mar,Ruiz Jorge,del Pulgar José Sánchez,Pérez-Palacios Trinidad,Antequera Teresa

Funder

“Ministerio de Educacion y Ciencia”, Spain

“Gobierno de Extremadura (Consejería de Economía, Comercio e Innovacion)”

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Ewe's diet (pasture vs grain-based feed) affects volatile profile of cooked meat from light lamb;Almela;Journal of Agricultural and Food Chemistry,2010

2. Development of a dynamic headspace GC method for assessing the influence of heating end-point temperature on volatiles of chicken breast meat;Ang;Journal of Agricultural and Food Chemistry,1994

3. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem;Arfi;Journal of Biotechnology,2003

4. The flavor of pork;Cheng,1998

5. The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders;Cremer;Food Chemistry,2000

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