Curing properties of sodium nitrite in restructured goat meat (chevon) jerky-Reference-Cited by-同舟云学术

Curing properties of sodium nitrite in restructured goat meat (chevon) jerky

Published:2016-09-16 Issue:3 Volume:20 Page:526-537
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lee Jung Hoon¹,Alford LaDonia¹,Kannan Govind¹,Kouakou Brou¹

Affiliation:

1. Georgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia, USA

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1168833

Reference43 articles.

1. Hegenbart, S. Snack Meats. http://www.foodproductdesign.com/archive/1999/0199ap.html (accessed Dec. 29, 1999).

2. USDA-FSIS. Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants. http://www.fsis.usda.gov/PDF/Compliance_Guideline_Jerky.pdf (accessed July 28, 2012).

3. Acceptability and Composition of Some Acidified Meat and Vegetable Stick Products

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