Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression-Reference-Cited by-同舟云学术

Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

Published:2014-03 Issue:3 Volume:96 Page:1191-1200
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Song Shiqing,Tang Qi,Hayat Khizar,Karangwa Eric,Zhang Xiaoming,Xiao Zuobing

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. Flavour differences between northern and southern European cured hams;Dirinck;Food Chemistry,1997

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