Physicochemical and sensory properties of irradiated dry-cured ham
Author:
Publisher
Elsevier BV
Subject
Radiation
Reference38 articles.
1. Production of volatiles from amino acid homopolymers by irradiation;Ahn;J. Food Sci.,2002
2. Ahn, D.U., Lee, E.J., 2004. Mechanisms and prevention of off-odor production and color changes in irradiated meat. Irradiation of food and packaging: recent developments. American Chemical Society Symposium Series, 875, 43–46.
3. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage;Ahn;Food Control,2004
4. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions;Ahn;Meat Sci.,2000
5. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production and color in raw pork patties;Ahn;Meat Sci.,1998
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