Author:
Zhang Jian,Zhang Wangang,Xing Lujuan
Funder
Ministry of Science and Technology of the People's Republic of China
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef;Apple;Journal of Animal Science,2011
2. Careri, M., Mangia, A., Barbieri, G., Bouoni, L., Virgili, R., & Parolari, G. (1993). Sensory property relationships to chemical data of Italian-type dry-cured ham. Journal of Food Science, 58(5), 968-972.
3. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis);Chen;Food Chemistry,2007
4. Improving the sensory and nutritional quality of smoked meat products BT-processed meats;Emmerson,2011
5. Multi- and megavariate data analysis: Finding and using regularities in metabonomics data;Eriksson;Metabolomics in Toxicity Assessment, Taylor & Francis Group, Boca Raton,2005
Cited by
36 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献