Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry-Reference-Cited by-同舟云学术

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Evaluation of collagen and lipid contents and texture of meat by Curie point pyrolysis–mass spectrometry

Published:2004-11 Issue:2 Volume:72 Page:203-208
ISSN:0165-2370
Container-title:Journal of Analytical and Applied Pyrolysis
language:en
Short-container-title:Journal of Analytical and Applied Pyrolysis

Author:

Sebastián Isabel,Viallon-Fernandez Christine,Tournayre Pascal,Berge Philippe,Sañudo Carlos,Sánchez Alvaro,Berdagué Jean-Louis

Publisher

Elsevier BV

Subject

Analytical Chemistry,Fuel Technology

Reference32 articles.

1. Objective measurements of carcass and meat quality

2. On-line Evaluation of Meat;Swatland,1995

3. Recent methods for predicting quality of whole meat

4. Animal Biotechnology and the Quality of Meat Production,1991

Cited by 6 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

1. Analytical pyrolysis of proteins;Analytical Pyrolysis of Natural Organic Polymers;2021

2. Analytical pyrolysis of polymeric materials with lipid moieties;Analytical Pyrolysis of Natural Organic Polymers;2021

3. Meat Quality Assessment based on Deep Learning;2019 Innovations in Intelligent Systems and Applications Conference (ASYU);2019-10

4. A complementary approach using analytical pyrolysis to evaluate collagen degradation and mineral fossilisation in archaeological bones: The case study of Vicenne-Campochiaro necropolis (Italy);Journal of Analytical and Applied Pyrolysis;2013-03

5. Ingredients;Handbook of Processed Meats and Poultry Analysis;2008-11-12

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