Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef-Reference-Cited by-同舟云学术

Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

Published:2021-03-02 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhou Yajun¹,Wang Xuesong¹,Chen Yan¹,Yuan Bingbing²^ORCID

Affiliation:

1. College of Food Science and Engineering Jilin University Changchun China

2. Jilin Ginseng Research Institute Changchun China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15353

Reference29 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages

2. Enhancement of the nutritional status of beef patties by adding flaxseed flour

3. Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

4. Determination and classification of volatile compounds of pastirma using solid phase microextraction/gas chromatography/mass spectrometry;Demirok E.;The Journal of Microbiology, Biotechnology and Food Sciences,2013

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