The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview-Reference-Cited by-同舟云学术

The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

Published:2022-07-12 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Afzal Atka¹,Saeed Farhan¹^ORCID,Afzaal Muhammad¹^ORCID,Maan Abid A.²,Ikram Ali¹³,Hussain Muzzamal¹,Usman Ifrah¹,Shah Yasir Abbas¹^ORCID,Anjum Waqas¹

Affiliation:

1. Department of Food Science Government College University Faisalabad Pakistan

2. National Institute of Food Science & Technology, University of Agriculture Faisalabad Faisalabad Pakistan

3. University Institute of Food Science and Technology, the University of Lahore Pakistan Lahore Pakistan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16847

Reference120 articles.

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2. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

3. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat

4. Influence of particular breed on meat quality parameters, sensory characteristics, and volatile components;Ba H.;Food Science and Biotechnology,2013

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