Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material-Reference-Cited by-同舟云学术

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

Published:2009-02 Issue:2 Volume:81 Page:321-328
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rivas-Cañedo Ana,Fernández-García Estrella,Nuñez Manuel

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese: correlation of volatile compounds and sensory analysis;Ávila;Journal of Agricultural and Food Chemistry,2006

2. Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values;Beltrán;Meat Science,2003

3. Effects of starter cultures on the formation of flavor compounds in dry sausage;Berdagué;Meat Science,1993

4. Mono-, di- and trimethyl benzene in frozen cheese samples: Natural metabolites or environmental pollutants?;Bosset;Mitteilungen Lebensmittelhygiene,2000

5. Effect of pressure treatment on the mechanical properties of pre and post rigor meat;Bouton;Meat Science,1977

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