Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
Author:
Affiliation:
1. College of Food and Biological Engineering Chengdu University Chengdu P. R. China
2. Key Laboratory for Meat Processing of Sichuan Province Chengdu University Chengdu P. R. China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11773
Reference50 articles.
1. Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat
2. Rabbit meat production and processing in China
3. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage
4. Rabbit meat in need of a hat-trick: from tradition to innovation (and back)
5. Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
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