Brine absorption in seasoned chicken pieces-Reference-Cited by-同舟云学术

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Brine absorption in seasoned chicken pieces

Published:2015-05-27 Issue:4 Volume:10 Page:331-340
ISSN:1661-5751
Container-title:Journal für Verbraucherschutz und Lebensmittelsicherheit
language:en
Short-container-title:J. Verbr. Lebensm.

Author:

Lorenzetti Elidiane,Soares Juliana,Treichel Helen,Cansian Rogério L.,Steffens Clarice,Valduga Eunice

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00003-015-0946-8.pdf

Reference35 articles.

1. Ahmad S, Srivastava PK (2007) Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat. Meat Sci 75:603–609. doi: 10.1016/j.meatsci.2006.09.008

2. Aksu MI, Karaoglu M, Esenbuga N, Kaya M, Macit M, Ockerman HW (2005) Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat. J Muscle Foods 16:306–317. doi: 10.1111/j.1745-4573.2005.00023.x

3. Al-Hasani SM, Hlavac J, Carpenter MW (1993) Rapid determination of cholesterol in single and multicomponent prepared foods. J AOAC Int 76:902–906

4. Alvarado C, McKee S (2007) Marination to improve functional properties and safety of poultry meat. J Appl Poultry Res 16:113–120

5. AOAC (2007) Association of official analytical chemists. Official methods of analysis. AOAC, Gaithersburg

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