Volatile Compounds in Subcutaneous Fat of Three Brands of Dry-Cured Hams

被引：0
|
作者：
Tan, Yezi [1 ]
Zhou, Guanghong [1 ]
Xu, Xinglian [1 ]
Liu, Yuan [2 ,3 ]
Li, Chunbao [1 ]
Zhang, Danni [2 ]
机构：
[1] National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing,210095, China
[2] School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai,200240, China
[3] Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing,100048, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 16期
关键词：
D O I：
10.7506/spkx1002-6630-20180725-304
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：185 / 192
相关论文
共 50 条
  • [1] VOLATILE CHEMICAL COMPOUNDS IN DRY-CURED HAMS
    OCKERMAN, HW
    CRAIG, HB
    BLUMER, TN
    JOURNAL OF FOOD SCIENCE, 1964, 29 (02) : 123 - +
  • [2] Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams
    Timón, ML
    Ventanas, J
    Carrapiso, AI
    Jurado, A
    García, C
    MEAT SCIENCE, 2001, 58 (01) : 85 - 91
  • [3] Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams
    Simoncini, Nicoletta
    Pinna, Anna
    Toscani, Tania
    Virgili, Roberta
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 212 : 25 - 33
  • [4] Volatile composition of southern European dry-cured hams
    Dirinck, P
    Van Opstaele, F
    FOOD FLAVORS: FORMATION, ANALYSIS, AND PACKAGING INFLUENCES, 1998, 40 : 233 - 243
  • [5] Relationship between sensory attributes and volatile compounds qualifying dry-cured hams
    Garcia-Gonzalez, Diego L.
    Tena, Noelia
    Aparicio-Ruiz, Ramon
    Morales, Maria T.
    MEAT SCIENCE, 2008, 80 (02) : 315 - 325
  • [6] Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding
    Timón, ML
    Martín, L
    Petrón, MJ
    Jurado, A
    García, C
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (02) : 186 - 191
  • [7] VOLATILE CHEMICAL COMPOUNDS IN DRY CURED HAMS
    OCKERMAN, HW
    BLUMER, TN
    CRAIG, HB
    JOURNAL OF ANIMAL SCIENCE, 1961, 20 (04) : 919 - &
  • [8] Volatile compounds in Iberian dry-cured loin
    Muriel, E
    Antequera, T
    Petrón, MJ
    Andrés, AI
    Ruiz, J
    MEAT SCIENCE, 2004, 68 (03) : 391 - 400
  • [9] VACUUM TUMBLING OF DRY-CURED HAMS
    MARRIOTT, NG
    GRAHAM, PP
    BOLING, JW
    COLLINS, WF
    JOURNAL OF ANIMAL SCIENCE, 1984, 58 (06) : 1376 - 1381
  • [10] Effect of pork fat addition on the volatile compounds of foal dry-cured sausage
    Lorenzo, Jose M.
    Montes, Rosa
    Purrinos, Laura
    Franco, Daniel
    MEAT SCIENCE, 2012, 91 (04) : 506 - 512
12345