Fermented pork sausage fortified with commercial or hen eggshell calcium lactate-Reference-Cited by-同舟云学术

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Fermented pork sausage fortified with commercial or hen eggshell calcium lactate

Published:2002-10 Issue:2 Volume:62 Page:199-204
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Daengprok Wichittra,Garnjanagoonchorn Wunwiboon,Mine Yoshinori

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Adams, M. R. (1986). Microorganisms in the production of food. In Industrial Microbiology. Vol. 23. Elsevier, New York.

2. AOAC (1984a). Official methods of analysis (16.276). Arlington, VA: Association of Official Analytical Chemists.

3. AOAC (1984b). Official methods of analysis (32.010). Arlington, VA: Association of Official Analytical Chemists.

4. Calcium fortified, reduced fat beef emulsion product;Boyle;Journal of Food Science,1994

5. The avian egg: chemistry and biology;Burley,1989

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