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Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.
Yang, Yang; Sun, Yangying; Pan, Daodong; Wang, Ying; Cao, Jinxuan.
Affiliation
  • Yang Y; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Sun Y; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Pan D; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Wang Y; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Cao J; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.
Meat Sci ; 145: 186-194, 2018 Nov.
Article in En | MEDLINE | ID: mdl-29982072
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia Main subject: Pressure / Lipid Peroxidation / Soy Foods / Volatile Organic Compounds / Food Handling / Lipolysis / Meat Products Language: En Journal: Meat Sci Year: 2018 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia Main subject: Pressure / Lipid Peroxidation / Soy Foods / Volatile Organic Compounds / Food Handling / Lipolysis / Meat Products Language: En Journal: Meat Sci Year: 2018 Type: Article Affiliation country: China