Optimization of the cooking methods of stir‐fried beef by instrumental analysis-Reference-Cited by-同舟云学术

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Optimization of the cooking methods of stir‐fried beef by instrumental analysis

Published:2020-02-27 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Duan Wen¹²³,Wang Linhan¹²³,Zhang Yuyu¹²³^ORCID,Huang Yan¹²³,Xiao Junfei¹²³,Pu Dandan¹²³

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China

3. Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14425

Reference35 articles.

1. Amount of Collagen in the Meat Contained in Japanese Daily Dishes and the Collagen Peptide Content in Human Blood after Ingestion of Cooked Fish Meat

2. Dietary protein and beef consumption predict for markers of muscle mass and nutrition status in older adults

3. Monosodium glutamate equivalents and B‐group vitamins in frozen mushrooms;Bernas E.;International Journal of Food Properties,2017

4. Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration

5. Detecting thresholds for bitter, umami, and sweet tastants in broiler chicken using a 2-choice test method

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4. Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup;Foods;2021-06-23

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