Work

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

Year: 2021

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2021.129765

Authors: Siyang Deng, Yunhe Liu, Feng Huang, Jiqian Liu, Dong Han, Chunhui Zhang, Christophe Blecker

Institutions: University of Liège, Gembloux Agro-Bio Tech, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W3154917841

FWCI: 8.963

Cites: 50

Cited by: 72

Related to: 10