Lipid Oxidation of Muscle Foods
Author:
Publisher
CRC Press
Reference404 articles.
1. Enzymic Hydroperoxide Initiated Effects in Fresh Fish
2. Role of Oxidative Processes in the Formation and Stability of Fish Flavors
3. Chemical and Instrumental Analyses of Warmed-Over Flavor in Beef
4. Odorants Contributing to Warmed-Over Flavor (WOF) of Refrigerated Cooked Beef
5. Cholesterol Oxidation Products in Some Muscle Foods
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects;Critical Reviews in Food Science and Nutrition;2022-08-02
2. Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes;Meat Science;2021-11
3. Oxidative Stability of Dried Seafood Products during Processing and Storage: A Review;Journal of Aquatic Food Product Technology;2019-03
4. Characterization of chicken waste fat for application in food technology;Journal of Food Measurement and Characterization;2014-10-31
5. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma;Animal;2013
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3