Characterization of dry aged lamb eating quality at different aging conditions and cooking methods-Reference-Cited by-同舟云学术

Characterization of dry aged lamb eating quality at different aging conditions and cooking methods

Published:2022-01-13 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wang Xu¹,Chen Li¹,Ren Chi¹,Bai Yuqiang¹,Zhang Yejun¹,Zhang Dequan¹^ORCID,Li Xin¹^ORCID

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs Beijing P.R. China

Funder

Agricultural Science and Technology Innovation Program

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16300

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4. The correlation research on Yak meat texture profile analysis (Tpa) and freshness parameters during refrigerated storage;Bao G.;MOJ Food Processing and Technology,2015

5. The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality

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