Sensory Profile Changes in Broiler Tissues due to Cooking, Storage, and Reheating
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/72/10/1981/4302926/poultrysci72-1981.pdf
Reference20 articles.
1. Comparison of broiler tissues for oxidative changes after cooking and refrigerated storage;Ang;J. Food Sci.,1988
2. Evaluations of warmed-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, instrumental and sensory methods;Ang;J. Food Sci.,1990
3. Factor analysis;Burgard,1990
4. The role of nitrite in preventing development of warmed-over flavor;Fooladi;Food Chem.,1979
5. Fatty acid composition of meat tissue lipids;Hornstein;J. Food Sci.,1961
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. Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes;Journal of Food Science;2014-08-20
2. Effect of postmortem deboning time on sensory descriptive flavor and texture profiles of cooked boneless skinless broiler thighs;LWT - Food Science and Technology;2011-12
3. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions;Food Chemistry;2011-02
4. Descriptive Sensory Analysis of Meat from Broilers Fed Diets Containing Vitamin E or β-Carotene as Antioxidants and Different Supplemental Fats;Poultry Science;2001-07
5. Flavor quality implications in chlorination of poultry chiller water;Food Research International;1999-11
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