Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions-Reference-Cited by-同舟云学术

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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Published:2017-04-30 Issue:2 Volume:37 Page:288-296
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,Kim Tae-Kyung,Jeon Ki-Hong,Park Jong-Dae,Kim Hyun-Wook,Hwang Ko-Eun,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/JAKO201716556449681.pdf

Cited by 32 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

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2. The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage;Applied Sciences;2024-05-09

3. Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review;Current Research in Food Science;2024

4. Natural alternatives and use of nitrate and nitrate salts;Strategies to Improve the Quality of Foods;2024

5. Effects of rosemary and grape seed extracts, ascorbic acid and their combinations on oxidative stability and residual nitrite level in thermally processed ground beef during storage;J FOOD SAF FOOD QUAL;2023

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