Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage-Reference-Cited by-同舟云学术

Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

Published:2018-05-11 Issue:13 Volume:98 Page:4937-4944
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kim Ji-Han¹^ORCID,Ju Min-Gu¹,Lee Hyun-Jin¹,Yeon Su-Jung¹,Lee Chi-Ho¹

Affiliation:

1. Department of Food Science & Biotechnology of Animal Resources; Konkuk University; Seoul Korea

Funder

Technology Commercialization Support Program of IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries)

Ministry of Agriculture, Food and Rural Affairs, Republic of Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9026/fullpdf

Reference34 articles.

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4. Diet, sex and vacuum packaging effects on pork aging;Ramsey;J Anim Sci,1973

5. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins;Apple;Meat Sci,2001

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5. Erratum: Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage;Journal of the Science of Food and Agriculture;2020-09-04