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The effect of different cooking processes on stable C, N, and H isotopic compositions of beef

Jiuqing Zhou1, Boli Guo2, Yimin Wei2

  • 1Key Laboratory of Agriculture Product Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Product Processing Science and Technology, Chinese Academy of Agricultural Sciences, P.O. Box 5109, Beijing 100193, PR China; College of Food Science and Engineering, Northwest Sci-Tech University of Agriculture and Forestry, No. 28, Xinong Road, Yangling 712100, PR China.

Food Chemistry
|April 6, 2015
PubMed

Keywords:
BeefCooking processesδ(13)Cδ(15)Nδ(2)H

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