Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon-Reference-Cited by-同舟云学术

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

Published:2023-06 Issue: Volume:96 Page:106424
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Xi Linjie^ORCID,Sun Yanan,Jiang Shengqi,Wen Chunlu,Ding Wu

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

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3. Influence of salt on lipid oxidation in meat and seafood products: A review;Mariutti;Food Res. Int.,2017

4. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle;Bragagnolo;Eur. Food Res. Technol.,2006

5. Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat;Nachtigall;Foods,2019

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