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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors

机译：PTR-TOF-MS的熟肉挥发物的快速剖析：潜在的潜在解释因素

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Giovanni Bittante; Qianlin Ni; Iuliia Khomenko; Luigi Gallo; Franco Biasioli;
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3. Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. [J] . Zhuang H., Savage E. M. Poultry Science . 2013,第11期

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4. Using a 3D Profiler and Infrared Camera to Monitor Oven Loading in Fully Cooked Meat Operations [C] . John Stewart, Aklilu Giorges Sensing for agriculture and food quality and safety . 2009

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5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

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6. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors [O] . Giovanni Bittante, Qianlin Ni, Iuliia Khomenko, 2020

机译：PTR-TOF-MS的熟肉挥发物的快速剖析：潜在的潜在解释因素
7. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat [O] . Qianlin Ni, Iuliia Khomenko, Luigi Gallo, 2020

机译：PTR-TOF-MS的熟肉挥发物的迅速剖析：鸡，火鸡，猪肉，小牛肉和牛肉的特征

Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors

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