Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products-Reference-Cited by-同舟云学术

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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Published:2017-08-31 Issue:4 Volume:37 Page:571-578
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:

Cho Min Guk,Bae Su Min,Jeong Jong Youn

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/JAKO201725651203255.pdf

Cited by 22 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. Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology;Journal of Food Measurement and Characterization;2024-05-11

2. Chicken eggshell waste and almond flour as potential ingredients in sustainable product development;Biomass Conversion and Biorefinery;2024-01-29

3. High Solubility and Bioavailability of Lobster Shell-Derived Calcium for Significantly Proliferating Bone and Skin Cells In Vitro;Marine Drugs;2023-06-11

4. Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives;Foods;2023-05-20

5. Phosphate alternatives for meat processing and challenges for the industry: A critical review;Food Research International;2023-04

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