Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork-Reference-Cited by-同舟云学术

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Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Published:2014-08-31 Issue:4 Volume:34 Page:464-471
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:

Shin Mee-Hye,Lee Ju-Woon,Yoon Young-Min,Kim Jong Heon,Moon Byeong-Geum,Kim Jae-Hun,Song Beom-Suk

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/JAKO201426636276955.pdf

Reference29 articles.

1. Effect of gamma irradiation on the raw meat in Bologna sausage production

2. Improvement of shelf stability and processing properties of meat products by gamma irradiation

3. Information channel effects on women intention to purchase irradiated food in Korea

4. Comparison of gamma ray and electron beam irradiation on extraction yield, morphological and antioxidant properties of polysaccharides from tamarind seed

5. Effect of .gamma.-irradiation on beef myoglobin

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1. Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients;Food Science of Animal Resources;2024-09

2. The Effects of a Natural Citrus Phenolic Extract on the Quality Attributes and Oxidative Stability of Pariza-Type Meat Emulsion Product;Applied Sciences;2024-07-10

3. Effect of 60Co-γ-irradiation on the degradation of β-agonists residues and the quality of fresh pork during refrigeration;Food Control;2024-06

4. Quality of pork after electron-beam irradiation: A meta-analysis study;Veterinary World;2024-01

5. Effect of E-beam irradiation on the qualitative attributes of shrimp (Penaeus vannamei);Food Bioscience;2023-04

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