Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Acceptability and storage stability of pork products with increased levels of polyunsaturated fatty acids

Published:1980-12 Issue:1 Volume:5 Page:57-70
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Houben J.H.,Krol B.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Recepten voor vleeswaren en eisen voor slagerijapparatuur;Anon,1976

2. Food Processing with Added Ascorbic Acid

3. Effect of lipid antioxidants on the stability of meat during storage

4. SOME PROPERTIES OF THE ASCORBATE FREE RADICAL

5. ASCORBIC ACID AS AN ANTIOXIDANT IN FISH FLESH AND ITS DEGRADATION

Cited by 17 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. The effect of polyunsaturated fatty acids (PUFA) and organic labeling on Swiss consumers’ acceptance of pork salami;Organic Agriculture;2021-09-16

2. Pre-neutralized crude palm oil as natural colorant and bioactive ingredient in fish sausage prepared from tilapia (Oreochromis niloticus);LWT;2021-01

3. Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters;Meat Science;2016-01

4. Ingredients;Handbook of Fermented Meat and Poultry;2014-10-02

5. Effect of fat quality on sausage processing, texture, and sensory characteristics;Meat Science;2014-03

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3