The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels-Reference-Cited by-同舟云学术

The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels

Published:2008-12-31 Issue:5 Volume:28 Page:535-542
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 Ji-Hun,Jeong Jong-Youn,Kim Hack-Youn,An Kwang-Il,Kim Cheon-Jei

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/JAKO200806135612292.pdf

Reference29 articles.

1. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties

2. Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts

3. PROPERTIES OF RESTRUCTURED PORK PATTIES AS AFFECTED BY COOKING METHOD, FROZEN STORAGE AND REHEATING METHOD

4. EFFECTS OF PORTION THICKNESS AND COOKING TEMPERATURE ON THE DIMENSIONAL PROPERTIES AND COMPOSITION OF RESTURCTURED PORK

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3. Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin;Korean journal for food science of animal resources;2018-10

4. Minimally Processed Meat and Fish Products;Food Engineering Series;2014-10-17

5. Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties;Korean Journal for Food Science of Animal Resources;2010-08-31