Volatile substances of Chinese traditional Jinhua ham and cantonese sausage

Journal of Food Science

Volumn 66, Issue 6, 2001, Pages 827-831

  Du, M ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Cantonese sausage; Jinhua ham; Meat; Volatile composition

Indexed keywords

EID: 0034852256     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb15181.x     Document Type: Article

References (20)

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3. Volatile compounds of dry-cured ham
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5. Effects of starter cultures on the formation of flavour compounds in dry sausage
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7. Volatile compounds and some properties of Chinese-style sausage
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13. Muscle lipolysis phenomena in the processing of dry-cured ham
14. Formation of yellow, orange, and red pigments in the reaction of alk-2-enals with 2-thiobarbituric acid
15. Myofibrillar ATPase activity of Chinese-style semi-dry sausage as affected by curing time and sugar concentrations
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19. A study on Jinhua Huotui in China. I. General compounds, amino acid, 5′-nucleotide and microorganism of Chinese fermented food 'Jinhua huotui'