Evaluation of volatile compounds isolated from pork loin (Longissimus dorsi) as affected by fiber type of solid-phase microextraction (SPME), preheating and storage time

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 5, 2009, Pages 579-589

  Park, Sung Yong ^a   Yoon, Young Mo ^b   Schilling, M Wes ^b   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Heating; Pork loin; SPME fiber type; Storage time; Volatile compounds

Indexed keywords

SUS;

EID: 70450213996     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.5.579     Document Type: Article

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