Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight-Reference-Cited by-同舟云学术

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Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight

Published:2001-12 Issue:4 Volume:59 Page:343-351
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lin Kuo-Wei,Chao Jen-Yu

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Meat and meat products,1995

2. Practice of objective texture measurement;Bourne,1982

3. Antibacterial effects of N-sulfonated and N-sulfobenzoyl chitosan and application to oyster preservation;Chen;Journal of Food Protection,1998

4. Effect of dietary chitosan on lipid metabolism in rats;Chiang;Journal of the Chinese Agricultural Chemical Society,1999

5. Effects of chitosan in meat preservation;Darmadji;Meat Science,1994

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