Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products-Reference-Cited by-同舟云学术

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Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Published:2015-10-31 Issue:5 Volume:35 Page:597-603
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 Yun-Sang,Ku Su-Kyung,Park Jong-Dae,Kim Hee-Ju,Jang Aera,Kim Young-Boong

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/JAKO201536553380122.pdf

Reference27 articles.

1. Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

2. EVALUATION OF THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF JERKY PROCESSED FROM EMU, BEEF, AND TURKEY

Cited by 8 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. A comprehensive review of drying meat products and the associated effects and changes;Frontiers in Nutrition;2022-11-28

2. EFFECTS OF DRYING TEMPERATURE AND MICROWAVE POWER ON QUALITY CHARACTERISTICS OF TURKEY BREAST SLICES;GIDA / THE JOURNAL OF FOOD;2022-02-25

3. The effect of pre-drying treatments on the quality of dehydrated ground beef;IOP Conference Series: Earth and Environmental Science;2021-11-01

4. Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips;Journal of Microwave Power and Electromagnetic Energy;2021-07-03

5. Processing optimization of restructured jerky from bovine meat, heart, and liver;Journal of Food Processing and Preservation;2021-03-15

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