STATIC HEADSPACE CAPILLARY GC METHOD FOR DETERMINING CHANGES OF VOLATILES FROM HEATED CHICKEN BREAST MEAT
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1996.tb00591.x/fullpdf
Reference12 articles.
1. Internal Temperature and Packaging System Affect Stability of Cooked Chicken Leg Patties during Refrigerated Storage
2. Development of a Dynamic Headspace GC Method for Assessing the Influence of Heating End-Point Temperature on Volatiles of Chicken Breast Meat
3. Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods
4. INSTRUMENTAL ANALYSES OF VOLATILES RELATED TO WARMED-OVER FLAVOR OF COOKED MEATS
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1. Effects of increasing internal end‐point temperatures on physicochemical and sensory properties of meat: A review;Comprehensive Reviews in Food Science and Food Safety;2022-04-16
2. Volatile Compounds in Supercritical Carbon Dioxide Extracts of Iberian Ham;Journal of Agricultural and Food Chemistry;1998-11-20
3. INFLUENCE OF HEATING END-POINT TEMPERATURE ON VOLATILES FROM POULTRY MEAT - A REVIEW;Journal of Muscle Foods;1996-08
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