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CyTA - Journal of Food Volume 14, 2016 - Issue 3
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Original Articles

Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken

Efectos del proceso de secado de corto periodo a altas temperaturas (HTST) en la proteólisis, la oxidación lipídica y los atributos sensoriales del pollo curado chino

Nanqi JiangNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
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Baocai XuNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
,
Liang ZhaoNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
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Ming HuangNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaCorrespondence[email protected]
View further author information
&
Guanghong ZhouNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, ChinaView further author information
Pages 440-448 | Received 06 Jun 2015, Accepted 21 Nov 2015, Published online: 14 Jan 2016

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