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Effect of different storage temperatures (Include control freezing point and partially freezing storage) on flavor and ATP-related compounds of pork loin chops
L. C. Lin (Lin LC)
Asian-Australas J Anim Sci. 1993;6(3):417-422. Published online 1993 Sep 1 DOI: https://doi.org/10.5713/ajas.1993.417
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Citations to this article as recorded by
 Decomposition kinetics of umami component during meat cooking
Naomi Ishiwatari, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai
Journal of Food Engineering.2013; 119(2): 324. CrossRef Changes in the amounts of water-soluble umami-related substances in porcine longissimus and biceps femoris muscles during moist heat cooking
Keisuke Sasaki, Michiyo Motoyama, Mitsuru Mitsumoto
Meat Science.2007; 77(2): 167. CrossRef
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