Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products-Reference-Cited by-同舟云学术

Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Published:2000-07-19 Issue:8 Volume:48 Page:3476-3484
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chevance Fabienne F. V.¹,Farmer Linda J.¹,Desmond Eoin M.¹,Novelli Enrico¹,Troy Declan J.¹,Chizzolini Roberto¹

Affiliation:

1. Department of Food Science, The Queen's University of Belfast, Belfast BT9 5PX, U.K., Department of Agriculture for Northern Ireland, Newforge Lane, Belfast BT9 5PX, U.K., Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland, and Istituto di Scienza e Tecnologia degli Alimenti, Facoltà di Medicina Veterinaria, Università di Parma, via del Taglio 8, 43100 Parma, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf991211u

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