Subject
General Chemistry,Food Science
Reference38 articles.
1. Distribution of volatile branched-chain fatty acids in various lamb tissues
2. Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
3. L.M. BURCHELL, 1992 . Comparison of lipid oxidation, iron catalysts, and flavor deterioration in beef, chicken, and pork . M.S. Thesis , Texas A&M University, College Station.
4. Nutritional, Physical and Sensory Characteristics of a Fresh Sausage Prepared From Fowl and Mutton
5. Sodium Tripolyphosphate and Sodium Ascorbate Monophosphate as Inhibitors of Off-flavor Development in Cooked, Vacuum-packaged, Frozen Turkey
Cited by
7 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