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Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing.
Gao, Ziwu; Zhang, Dequan; Wu, Ruiyun; He, Jinhua; Ma, Jiale; Sun, Xiangxiang; Gu, Minghui; Wang, Zhenyu.
Affiliation
  • Gao Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Zhang D; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Wu R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • He J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Ma J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Sun X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Gu M; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
  • Wang Z; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: caasjgsmeat2021_6@
Food Res Int ; 187: 114424, 2024 Jul.
Article in En | MEDLINE | ID: mdl-38763675
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Cooking / Ducks / Volatile Organic Compounds / Freezing / Gas Chromatography-Mass Spectrometry Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Country of publication: Canadá
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Cooking / Ducks / Volatile Organic Compounds / Freezing / Gas Chromatography-Mass Spectrometry Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Country of publication: Canadá