Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid (CLA) on the Quality Characteristics of Pork Sausage Manufactured with Protein Recovered from Breast of Spent Laying Hen-Reference-Cited by-同舟云学术

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Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid (CLA) on the Quality Characteristics of Pork Sausage Manufactured with Protein Recovered from Breast of Spent Laying Hen

Published:2010-04-30 Issue:2 Volume:52 Page:131-140
ISSN:1598-9429
Container-title:Journal of Animal Science and Technology
language:en
Short-container-title:Journal of Animal Science and Technology

Author:

Jin Sang-Keun,Kim Il-Suk,Kang Suk-Nam,Choi Seung-Yun,Hur In-Chul,Lee Jung-Guen,Yang Han-Sul

Publisher

Springer Science and Business Media LLC

Subject

Veterinary (miscalleneous),Biochemistry, Genetics and Molecular Biology (miscellaneous),Animal Science and Zoology,Ecology,Food Science

Reference11 articles.

1. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

2. [30] Microsomal lipid peroxidation

3. The Development of Sausage Including Meat from Spent Laying Hen Surimi

4. Gelation Properties and Industrial Application of Functional Protein from Fish Muscle-2. Properties of Functional Protein Gel from Fish, Chicken Breast and Pork Leg and Optimum Formulation

5. Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels

Cited by 1 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. Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen;Korean Journal of Poultry Science;2016-09-30

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