EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT-Reference-Cited by-同舟云学术

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EFFECTS OF STORAGE AND POLYPHOSPHATES ON THE FLAVOR VOLATILES OF CANNED POULTRY MEAT

Published:1978-03 Issue:2 Volume:43 Page:515-516
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

RAO CH. S.,DAY E.J.,CHEN T.C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb02342.x/fullpdf

Reference9 articles.

1. Headspace constitutents of canned beef;Brennan;Food Technol.,1964

2. Poultry product quality. Carbonyl composition and organoleptic evaluation of mechanically deboned poultry meat;Dimick;J. of Food Sci.,1972

3. Effects of polyphosphates on several flavor characteristics of stored. precooked frozen chickens;Landes;Poultry Sci.,1971

4. Effect of phosphate treatment on carcass weight changes and organoleptic quality of cut-up chicken;May;Poultry Sci.,1963

5. Volatiles and oxidative flavor deterioration in fried chicken;Nanaka;J. Agr. Food Chem.,1966

Cited by 4 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. Lnsolubilization of Orthophosphates in Fresh or Cooked Ground Pork;Journal of Food Science;1987-11

2. Retro-Aldol Related Degradations of 2,4-Decadienal in the Development of Staling Flavors In Fried Foods;Journal of Food Science;1987-09

3. Flavor of Poultry Meat – A Review;Canadian Institute of Food Science and Technology Journal;1982-01

4. P;Foods and Food Production Encyclopedia;1982

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