SENSORY AROMA SCORES AND TBA VALUES AS INDEXES OF WARMED-OVER FLAVOR IN PORK

被引：50

作者：

POSTE, LM ^{[1
]}

WILLEMOT, C ^{[1
]}

BUTLER, G ^{[1
]}

PATERSON, C ^{[1
]}

机构：

[1] AGR CANADA, ENGN & STAT RES INST, OTTAWA K1A 0C6, ONTARIO, CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11192.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：886 / 888

页数：3

共 28 条

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[9] ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED-OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS
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[10] EVALUATION OF 2-THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBRS) IN RELATION TO WARMED-OVER FLAVOR (WOF) DEVELOPMENT IN COOKED CHICKEN
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