Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham-Reference-Cited by-同舟云学术

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

Published:2021-02 Issue: Volume:140 Page:110001
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Luo Ji,Nasiru Mustapha Muhammad,Zhuang Hong,Zhou Guanghong,Zhang Jianhao

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

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3. Free amino acids and proteolysis involved in ‘salchichon’ processing;Beriain;Food Control,2000

4. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type;Bermúdez;Food Control,2014

5. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham;Bermúdez;Food Science and Technology International,2015

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