Content Analysis of Amino Acids in Different Processing Methods and Different Parts of Sika Deer Meat

In order to study the difference and the change tendency of the amino acid content in different processing methods and different parts of the sika deer meat, total 17 kinds of hydrolyzed amino acids in different processing methods (frozen-dry and baked-dry) and 8 different parts of venison were dete...

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Bibliographic Details
Main Authors: Chun’ai JIN, Songhuan CUI, Chao SONG, Rongcan WANG, Xinyi WANG, Jiamei XIAO, Yali LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-04-01
Series:Shipin gongye ke-ji
Subjects:
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070248