Furosine as an index of heat treatment intensity in meat products: Its application to cooked ham
- 1 June 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 46 (2) , 139-146
- https://doi.org/10.1016/s0309-1740(96)00115-5
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- High-performance liquid chromatographic determination of .epsilon.-pyrrole lysine in processed foodJournal of Agricultural and Food Chemistry, 1988
- Determination of furosine in heated milk as a measure of heat intensity during processingJournal of Dairy Research, 1987
- Determination of furosine by gas—liquid chromatographyJournal of Chromatography A, 1985
- A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, a lysine-reducing sugar derivativeJournal of Agricultural and Food Chemistry, 1983