Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry‐Cured Beef during Processing and Storage
Sha, Kun, Lang, Yu‐Miao, Sun, Bao‐Zhong, Su, Hua‐Wei, Li, Hai‐Peng, Zhang, Li, Lei, Yuan‐Hua, Li, Hong‐Bo, Zhang, Yang
Published in Journal of food processing and preservation (01.08.2017)
Published in Journal of food processing and preservation (01.08.2017)
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Journal Article
Investigation of Physicochemical and Textural Characteristics and Volatile Compounds of Kazakh Dry-cured Beef
Sha, Kun, Zhang, Ze-Jun, Sun, Bao-Zhong, Li, Hai-Peng, Song, Huan-Lu, Lang, Yu-Miao, Lei, Yuan-Hua, Li, Hong-Do, Zhang, Yang
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)
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Journal Article
Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage: Lipid Oxidation and Volatile Compounds of Kazakh Dry-Cured Beef
Sha, Kun, Lang, Yu-Miao, Sun, Bao-Zhong, Su, Hua-Wei, Li, Hai-Peng, Zhang, Li, Lei, Yuan-Hua, Li, Hong-Bo, Zhang, Yang
Published in Journal of food processing and preservation (01.08.2017)
Published in Journal of food processing and preservation (01.08.2017)
Get full text
Journal Article