Effects of reheating methods on the product quality of Hongsu chicken dish-Reference-Cited by-同舟云学术

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Effects of reheating methods on the product quality of Hongsu chicken dish

Published:2018-11 Issue:11 Volume:42 Page:e13823
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Jingyu¹,Zhang Min¹²^ORCID,Fan Kai¹,Yang Chao-hui³,Fang Zhongxiang⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Jiangnan University; Wuxi China

3. Yangzhou Yechun Food Production & Distribution Co.; Yangzhou China

4. Faculty of Veterinary and Agricultural Sciences; The University of Melbourne; Parkville Victoria Australia

Funder

National Key R&D Program of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13823/fullpdf

Reference30 articles.

1. Two reading techniques of the filter paper press method for measuring meat water-holding capacity;Barge;Meat Science,1991

2. Consumer evaluation of beef of known categories of tenderness;Boleman;Journal of Animal Science,1997

3. Texture profile analysis;Bourne;Journal of Food Science,1978

4. Effect of heat-induced changes of connective tissue and collagen on meat texture properties of beef semitendinosus muscle;Chang;International Journal of Food Properties,2011

5. Taste distinguishing of yoghourts using electronic tongue;Cong;Science and Technology of Food Industry,2015

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4. Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids;LWT;2023-11

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