Incorporation of sardine surimi in Bologna sausage containing different fat levels
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
1. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
2. Official Methods of Analysis of the Association of Official Analytical Chemists;AOAC,1984
3. Development of a Frankfurter Analog From Red Hake Surimi
4. Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)
Cited by 82 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. Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages;Meat Science;2023-03
2. Quality Property of Surimi Mixture by Tuna (Katsuwonus pelamis) Eyeball Oil and Possibility of Application to Food 3D Printing;Journal of the Korean Society of Food Science and Nutrition;2021-08-31
3. Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage;LWT;2019-08
4. Quality of low-fat chicken sausages with added chicken feet collagen;Poultry Science;2019-02
5. Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages;Meat Science;2018-12
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