Analysis of Fatty Acid Composition and Volatile Flavor Composition of Different Parts of Beef Tallow
To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile flavor components were detected by gas chromatograph...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230314?st=article_issue |