Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork-Reference-Cited by-同舟云学术

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Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork

Published:2013-10-31 Issue:5 Volume:33 Page:664-671
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:

Choi Ye-Chul,Jung Kyung-Hun,Chun Ji-Yeon,Choi Mi-Jung,Hong Geun-Pyo

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/JAKO201333363222218.pdf

Reference19 articles.

1. Quality considerations with high pressure processing of fresh and value added meat products

2. Pressure effects on intra- and intermolecular interactions within proteins

3. Effects of high pressure on meat: A review

4. A Critical Review of the Toxicological Effects of Carrageenan and Processed Eucheuma Seaweed on the Gastrointestinal Tract

5. Effect of conglycinin on the thermal aggregation of glycinin

Cited by 2 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. Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage;Journal of Microbiology and Biotechnology;2021-12-28

2. Effects of Immersion Liquids Containing Citrus junos and Prunus mume Concentrate and High Hydrostatic Pressure on Shelf-life and Quality of Scomber japonicus during Refrigerated Storage;Journal of the Korean Society of Food Science and Nutrition;2014-10-31

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