Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon
Author:
Affiliation:
1. School of Food and Biological Engineering Hefei University of Technology Hefei China
2. State Key Lab of Meat Processing and Quality Control Yurun Group Nanjing China
3. School of Food Science and Technology Yangzhou University Yangzhou China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10931
Reference48 articles.
1. BACON PRODUCTION | Bacon
2. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential
3. Texture, colour and optical characteristics of a meat product depending on smoking time and casing type
4. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices
5. Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings
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