Effect of drying temperature and presalting methods on the quality and N-nitrosamine formation of dried mud carp (Cirrhinus molitorella )-Reference-Cited by-同舟云学术

Effect of drying temperature and presalting methods on the quality and N-nitrosamine formation of dried mud carp (Cirrhinus molitorella )

Published:2018-08 Issue:8 Volume:42 Page:e13703
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zeng Ping¹²^ORCID,Ruan Qijun²,Zhang Yousheng²,Ning Zhengxiang¹,Zhang Yehui²,Cheng Jingrong²,Wang Xuping²

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou China

2. Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences; Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou China

Funder

Research Projects of Guangdong Science and Technology Department

Guangzhou Science and Technology Projects

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13703/fullpdf

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3. Microsomal lipid peroxidation;Buege;Methods in Enzymology,1978

4. An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia;Conway;Biochemical Journal,1935

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