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The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing.
Zhou, C Y; Wang, Y; Cao, J X; Chen, Y J; Liu, Y; Sun, Y Y; Pan, D D; Ou, C R.
Affiliation
  • Zhou CY; 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 JX; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China caojinxuan@nbu.edu.cn.
  • Chen YJ; Department of Food Science, Nanjing University of Finance & Economics, Nanjing 210023, China.
  • Liu Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
  • Sun YY; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Pan DD; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
  • Ou CR; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Poult Sci ; 95(9): 2160-6, 2016 Sep 01.
Article in En | MEDLINE | ID: mdl-27083543
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sodium Chloride / Food Handling / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2016 Type: Article Affiliation country: China
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Print
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sodium Chloride / Food Handling / Meat Limits: Animals Language: En Journal: Poult Sci Year: 2016 Type: Article Affiliation country: China