Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods
Yueying Zhai, Qian-Yi Huang, Mingli Tian, Yi Zhou, Yongle Liu, Jinhong Wu, Faxiang Wang, Xianghong Li
Topics & Concepts
FlavorFood scienceChemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques