Effects of Different End‐Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|22-1147|10|C2161-C2169

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.22-1147, Iss.10, 2015-10, pp. : C2161-C2169

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effects of Different End‐Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 10, 2015-10 ,pp. : C2161-C2169

John Wiley & Sons Inc

Access to resources Recommend Favorite

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 12, 2015-12 ,pp. : C2711-C2716

John Wiley & Sons Inc

Access to resources Recommend Favorite

Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 564-567

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Different Liquid Smoke Flavor Levels on the Shelf Life of Venus Clam (Chamelea Gallina, L 1758) Meat

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 964-970

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of Plant Polyphenols and α‐Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry‐Cured Bacons

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 3, 2015-03 ,pp. : C547-C555

John Wiley & Sons Inc

Access to resources Recommend Favorite