Funder
Korea Food Research Institute
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Reference22 articles.
1. Effects of added pigments, salt, and phosphate on color,
extractable pigment, total pigment, and oxidation-reduction potential in
turkey breast meat;Ahn;Poult Sci,1989
2. Official methods of analysis of AOAC
International;AOAC,2000
3. Low temperature cooking of pork meat: Physicochemical and sensory
aspects;Becker;Meat Sci,2016
4. Effect of phosphate with tumbling on lipid oxidation of precooked
roast beef;Cheng;Meat Sci,2003
5. Combined effects of potassium lactate and calcium ascorbate as
sodium chloride substitutes on the physicochemical and sensory
characteristics of low-sodium frankfurter sausage;Choi;Meat Sci,2014
Cited by
13 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