SYMPOSIUM ON MEAT FLAVOR OFF-FLAVORS IN MEAT AND FISH - A Review-Reference-Cited by-同舟云学术

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SYMPOSIUM ON MEAT FLAVOR OFF-FLAVORS IN MEAT AND FISH - A Review

Published:1979-01 Issue:1 Volume:44 Page:12-24
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

REINECCIUS G. A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09994.x/fullpdf

Reference164 articles.

1. Deposition of Dimethyl-β-Propiothetin in Atlantic Cod During Feeding Experiments

2. Dimethyl-β-Propiothetin Dimethyl Sulphide in Labrador Cod

3. Relationship of Microbial Activity to Changes in Lipids of Foods

4. Effect of Lipid Content on Protein-Sodium Linolenate Interaction in Fish Muscle Homogenates

Cited by 67 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in the Formation and Control Methods of Undesirable Flavors in Fish;Foods;2022-08-19

2. Developing a robust and sensitive analytical method to detect off-flavor compounds in fish;Environmental Science and Pollution Research;2022-03-23

3. Retort beef aroma that gives preferable properties to canned beef products and its aroma components;Animal Science Journal;2017-07-28

4. Isolation and molecular identification of Vibrio spp. by sequencing of 16S rDNA from seafood, meat and meat products in Libya;Open Veterinary Journal;2016-03-08

5. Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage;Grasas y Aceites;2013-05-27

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