Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria-Reference-Cited by-同舟云学术

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

Published:2014-07-02 Issue:7 Volume:52 Page:4306-4314
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Stimbirys Arturas,Bartkiene Elena,Siugzdaite Jurate,Augeniene Dovile,Vidmantiene Daiva,Juodeikiene Grazina,Maruska Audrius,Stankevicius Mantas,Cizeikiene Dalia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-014-1328-4.pdf

Reference46 articles.

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4. AOAC. Official method 950.46 (Ch. 39.1.02), moisture in meat, B. Air drying (2006). In: Horwitz W (ed) Official methods of analysis of AOAC International, 18th edn., AOAC International, Maryland

5. Aro Aro JM, Nyam OP, Tsuji K, Shimada K, Fukushima M, Sekihawa M (2010) The effect of starter cultures on proteolytic chantes and amino acid content in fermented sausages. Food Chem 119:279–285

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