Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201711656579378.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham;Poultry Science;2023-03
2. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts;Food Science of Animal Resources;2023-03
3. A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion;Current Research in Food Science;2023
4. Effect of Salt Content Reduction on Food Processing Technology;Foods;2021-09-21
5. Effect of marinating ingredients on temperature‐induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast;Journal of Food Science;2020-07-02
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