Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin-Reference-Cited by-同舟云学术

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

Published:2016-07-07 Issue:3 Volume:41 Page:e12981
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Yang Zhengmao¹,Lu Rui¹,Song Huanlu¹,Zhang Yu¹,Tang Jiani²,Zhou Ning²

Affiliation:

1. Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China

2. Philips (China) Investment Co., Ltd.; Shanghai China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12981/fullpdf

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