Reactivity of sulphur dioxide in comminuted meat-Reference-Cited by-同舟云学术

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Reactivity of sulphur dioxide in comminuted meat

Published:1991-01 Issue:3 Volume:39 Page:281-297
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wedzicha B.L.,Mountfort K.A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Official Methods of Analysis of the Association of Analytical Chemists;AOAC,1984

2. The chain mechanism in the autoxidation of sodium sulphite solutions;Bäckström;Z. Phys. Chem.,1934

3. Sulphite: The elective agent for the microbial associations in British fresh sausage;Banks;J. Appl. Bact.,1981

4. Comparison of methods for the determination of free and bound sulphur dioxide in stored British fresh sausage;Banks;J. Sci. Food Agric.,1982

5. Electron transfer between sulphur(IV) and hexaaquoiron(III) in aqueous perchlorate solution;Carlyle;Inorg. Chem.,1973

Cited by 14 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. Sulfite‐free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol;Journal of the Science of Food and Agriculture;2018-08-23

2. Use of dietary rosemary diterpenes to extend the preservation of sulphited-lamb products;Small Ruminant Research;2015-02

3. Reducing SO2 in fresh pork burgers by adding chitosan;Meat Science;2012-12

4. Shelf Life of Fresh and Frozen Pork;Handbook of Meat, Poultry and Seafood Quality;2012-06-11

5. Additives;Handbook of Processed Meats and Poultry Analysis;2008-11-12

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