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On food and cooking the science and lore of the kitchen ( PDFDrive ) 1549

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Pinotti, A et al Diffusion of nitrite and nitrate salts in pork tissue in the presence of sodium chloride J Food Sci 67 (2002): 2165– 71 Rosser, B.W.C., and J.C George The avian pectoralis: Biochemical characterization and distribution of muscle fiber types Canadian J Zoology 64 (1986): 1174–85 Rousset-Akrim, S et al Influence of preparation on sensory characteristics and fat cooking loss of goose foie gras Sciences des aliments 15 (1995): 151–65 Salichon, M.R et al Composition des 3 types de foie gras: Oie, canard mulard et canard de barbarie Annales Zootechnologie 43 (1994): 213–20 Saveur, B Les critères et facteurs de la qualité des poulets Label Rouge INRA Productions Animales 10 (1997): 219–26 Skog, K.I et al Carcinogenic heterocyclic amines in model systems and cooked foods: A review on formation, occurrence, and intake Food and Chemical Toxicology 36 (1998): 879–96 Solyakov, A et al Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue Food and Chemical Toxicology 37 (1999): 1–11 Suzuki, A et al Distribution of myofiber types in thigh muscles of chickens Journal of Morphology 185 (1985): 145–54 Varnam, A.H., and J.P Sutherland Meat and Meat Products: Technology, Chemistry, and Microbiology London: Chapman and Hall, 1995 Wilding, P et al Salt-induced swelling of meat Meat Science 18 (1986): 55–75 Wilson, D.E et al Relationship between chemical percentage intramuscular fat and USDA marbling score A.S Leaflet R1529 Iowa State University: 1998 Young, O.A et al Pastoral and species flavour in lambs raised on pasture, lucerne or maize J Sci Food Agric 83 (2003): 93–104 Chapter 4: Fish and Shellfish ... and Chemical Toxicology 37 (1 999): 1–11 Suzuki, A et al Distribution of myofiber types in thigh muscles of chickens Journal of Morphology 185 (1 985): 145–54 Varnam, A.H., and J.P Sutherland Meat and Meat Products:... Technology, Chemistry, and Microbiology London: Chapman and Hall, 1995 Wilding, P et al Salt-induced swelling of meat Meat Science 18 (1 986): 55–75 Wilson, D.E et al Relationship between chemical.. .Food and Chemical Toxicology 36 (1 998): 879–96 Solyakov, A et al Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue Food and Chemical Toxicology 37 (1 999): 1–11

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