Quality Properties of the Refrigerated or Frozen Irradiated Beef Patty-Reference-Cited by-同舟云学术

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Quality Properties of the Refrigerated or Frozen Irradiated Beef Patty

Published:2008-10-31 Issue:4 Volume:28 Page:437-444
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:

Jeon Ki-Hong,Oh Se-Wook,Lee Nam-Hyouck,Kim Yun-Ji,Park Ki-Jae,Kim Young-Ho

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/JAKO200835741864975.pdf

Reference25 articles.

1. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

2. Analysis of volatile components and the sensory characteristics of irradiated raw pork

3. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage

4. Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods

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. Detection of Sodium Formaldehyde Sulfoxylate, Aluminum, and Borate Compounds in Bread and Pasta Products Consumed by Residents in Jilin Province, China;Journal of Food Protection;2022-08

2. Quality Evaluation and Physical Identification of Irradiated Dried Fruits;Journal of the Korean Society of Food Science and Nutrition;2012-11-30

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