Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04287-8.pdf
Reference41 articles.
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3. Cheng Q, Sun DW (2008) Factors affecting the water holding capacity of red meat products: a review of recent research advances. Crit Rev Food Sci 48:137–159
4. Choi YM, Jung KC, Jo HM, Nam KW, Choe JH, Rhee MS, Kim BC (2014) Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci 96:21–25
5. Comfort S, Howell NK (2002) Gelation properties of soya and whey protein isolate mixtures. Food Hydrocoll 16:661–672
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1. Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks;Foods;2022-12-15
2. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans;Journal of Food Science;2021-03-24
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