Application of L-Arginine as a Substitute for Inorganic Polyphosphate in Pork Sausage Production-Reference-Cited by-同舟云学术

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Application of L-Arginine as a Substitute for Inorganic Polyphosphate in Pork Sausage Production

Published:2014-06-30 Issue:2 Volume:57 Page:171-174
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:

Author:

Kim Yong-Duk,Lee Jun-Soo,Park Joon-Hyun,Park Dong-Cheol,Jeon Young-Seung,In Man-Jin,Oh Nam-Soon

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksabc/JAKO201419640882001.pdf

Reference21 articles.

1. THERMO-RHEOLOGY, QUALITY CHARACTERISTICS, AND MICROSTRUCTURE OF FRANKFURTERS PREPARED WITH SELECTED PLANT AND MILK ADDITIVES

2. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

Cited by 3 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. Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products;Food Science of Animal Resources;2023-03

2. Quality characteristics of chia seed-added dry sausage for replacement of phosphate;Food and Life;2021-11-30

3. Technological Strategy of Clean Label Meat Products;Food and Life;2020-07-31

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