Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review
Mutton is a high-quality meat with high nutritional value. However, the typical species-specific flavor (odor) of mutton affects its quality and limits its consumer acceptance. Studies have shown that the major substances that cause mutton odor are 4-alkyl branched fatty acids, 3-methylindole, 4-met...
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | लेख |
| भाषा: | English |
| प्रकाशित: |
China Food Publishing Company
2024-04-01
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| श्रृंखला: | Shipin Kexue |
| विषय: | |
| ऑनलाइन पहुंच: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-8-038.pdf |