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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Effect of postmortem aging time on flavor profile of stewed pork rib broth

Miaomiao HouJiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
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Dongmei LiuJiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
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Xinglian XuJiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
,
Guanghong ZhouJiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaCorrespondence[email protected]
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Chunbao LiJiangsu Innovative Center of Meat Production, Processing and Quality Control, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Overseas Expertise Introduction Center for Discipline Innovation (“111 Center”) On Quality & Safety Control and Nutrition of Muscle Food, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaCorrespondence[email protected]
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Pages 1449-1462 | Received 17 Dec 2017, Accepted 19 May 2018, Published online: 06 Jul 2018

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