Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

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Title
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
Authors
Keywords
Lipolysis, Lipid oxidation, Volatile compounds, TBARS, Dry-cured goose meat
Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 33-40
Publisher
Elsevier BV
Online
2015-05-14
DOI
10.1016/j.foodchem.2015.05.048

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