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Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

机译：腌制汁液烹饪循环时间的影响，再加热对卤化猪煤矿胆固醇氧化产物和杂环胺的形成

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Xiuyun Guo; Yawei Zhang; Ye Qian; Zengqi Peng;
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1. Effects of heating time and antioxidants on the formation of heterocyclic amines in marinated foods [J] . C. M. Lan, T. H. Kao, B. H. Chen Journal of chromatography, B. Analytical technologies in the biomedical and life sciences . 2004,第1期

机译：加热时间和抗氧化剂对腌制食品中杂环胺形成的影响
2. Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet [J] . Y. C. Chen, J. T. Chien, B. Stephen Inbaraj Journal of Agricultural and Food Chemistry . 2012,第1期

机译：猪脚腌制过程中胆固醇氧化产物的形成与抑制
3. Formation of heterocyclic amines in Chinese marinated meat: effects of animal species and ingredients (rock candy, soy sauce and rice wine) [J] . Journal of the Science of Food and Agriculture . 2017,第12期

机译：中卤蛋白肉中杂环胺的形成：动物物种和成分的影响（岩糖，酱油和米酒）
4. The effects of addition of antioxidants, pan-frying temperature and microwave heating on formation of heterocyclic aromatic amines in pork products [C] . Kehlet U., Meinert L., Aaslyng M.D ICoMST 2011;International conference of meat science and technology . 2012

机译：添加抗氧化剂，煎炸温度和微波加热对猪肉产品中杂环芳香胺形成的影响
5. Effects of natural extracts on lipid oxidation, pathogen growth, and kinetics of heterocyclic amine formation in beef. [D] . Ahn, Juhee. 2003

机译：天然提取物对牛肉中脂质氧化，病原体生长和杂环胺形成动力学的影响。
6. Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock [O] . Xiuyun Guo, Yawei Zhang, Ye Qian, 2020

机译：腌制汁液烹饪循环时间的影响再加热对卤化猪煤矿胆固醇氧化产物和杂环胺的形成
7. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin [O] . Tae-Kyung Kim, Ko-Eun Hwang, Young-Boong Kim, 2018

机译：预烹饪方法对重新加热腌制猪肉质量特征的影响
8. Cyclic oxidation resistance of clad IN-100 at 1040 C and 1090 C - Time, cycle frequency, and clad thickness effects [R] . Gedwill, M. A. 1971

机译：包层IN-100在1040℃和1090℃下的抗循环氧化性 - 时间，循环频率和包层厚度效应

Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

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