Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing-Reference-Cited by-同舟云学术

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Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

Published:2017-05-22 Issue:10 Volume:119 Page:1600512
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Yang Yang¹,Zhang Xin¹,Wang Ying¹,Pan Daodong¹,Sun Yangying¹,Cao Jinxuan¹

Affiliation:

1. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingboP. R. China

Funder

National Agricultural Transformation of Scientific and Technological Achievements Projects of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600512

Reference47 articles.

1. Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

2. Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

3. Flavour substances of Chinese traditional smoke-cured bacon

4. Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham

5. Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

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