Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

Published:2009-04-23 Issue:4 Volume:73 Page:923-925
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

SHIMIZU Yukiko,KIRIAKE Saori,OHTUBO Shusaku,SAKAI Tadashi

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.80574

Reference1 articles.

1. 21) Mercier Y, Gatellier P, and Renerre M, Proceedings of the 41st ICoMST, San Antonio, pp. 562–564 (1995).

Cited by 12 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. Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat;Food Science of Animal Products;2023-03

2. Salting in the preparation of jerked beef meat with pork;Food Science and Technology;2023

3. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation;Food Chemistry;2022-08

4. Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brine;Journal of Food Science;2022-05-11

5. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Food Chemistry;2022-05

同舟云学术

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