Hypoxanthine enhances the cured meat taste
Author:
Affiliation:
1. Japan Meat Science and Technology Institute; Tokyo Japan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12625/fullpdf
Reference25 articles.
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2. Relations between compositional traits and sensory qualities of French dry-cured ham;Buscailhon;Meat Science,1994
3. Effect of sodium nitrite on flavor of cured pork;Cho;Journal of Food Science,1970
4. The Science of Meat and Meat Products;Fox,1987
5. Possible biological markers of the time of processing of dry-cured ham;Escudero;Meat Science,2011
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