Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats-Reference-Cited by-同舟云学术

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Assessment of Dipping Treatment with Various Lactic Acid or Sodium Benzoate Concentrations to Extend the Shelf-life of Spent Hen Breast Meats

Published:2011-06-30 Issue:3 Volume:31 Page:428-435
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Gu Ja-Gyeong,Park Jung-Min,Yoon Su-Jin,Ahn Byoung-Ki,Kang Chang-Won,Song Jae-Chul,Kim Jin-Man

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/JAKO201122262524717.pdf

Reference24 articles.

1. MICROBIAL INTERACTIONS IN COUNTRY-STYLE HAMS

2. THREE "MYOSIN ADENOSINE TRIPHOSPHATASE" SYSTEMS: THE NATURE OF THEIR pH LABILITY AND SULFHYDRYL DEPENDENCE

3. Microbiological Aspects of Poultry and Poultry Products - An Update1,2

Cited by 1 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. Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma;Foods;2022-07-22

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