Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation
Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and non...
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| Format: | Article |
| Language: | English |
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Pusat Penelitian dan Pengembangan Peternakan
2014-09-01
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| Series: | Wartazoa |
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| Online Access: | http://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1068/1079 |