Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon-Reference-Cited by-同舟云学术

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Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

Published:2014-04 Issue: Volume:149 Page:31-39
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Yechuan,Li Hongjun,Huang Tian,Li Feng,Sun Juan

Funder

Natural Science Foundation of China

National Rabbit Industry Technology System Program

Doctoral Foundation of SW Univ Sci & Technol of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Lipolysis in dry-cured ham: Influence of salt content and processing conditions;Andres;Food Chemistry,2005

2. Lipid oxidative changes in the processing of Iberian pig hams;Antequera;Food Chemistry,1992

3. Phosphorus assay in column chromatography;Bartlett;The Journal of Biological Chemistry,1959

4. Time-related changes in intramuscular lipids of French dry-cured ham;Buscailhon;Meat Science,1994

5. Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress;Byrne;Meat Science,2001

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