Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters-Reference-Cited by-同舟云学术

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Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters

Published:1988-02 Issue:1 Volume:21 Page:90-96
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Shai Barbut,Maurer Arthur J.,Lindsay Robert C.

Publisher

Elsevier BV

Subject

General Computer Science

Reference38 articles.

1. Sodium;Andres;Food Proc,1982

2. A survey of nitrosoamines in sausages and dry cured meat products;Nitrite Safety Council. Food Technol.,1980

3. Sodium labeling compliance criteria petitioned by NFPA;Food Chem. News,1981

4. Pork marketing progress in consumer awareness;Meat Proc.,1983

Cited by 8 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. Alaska Pollock Fish Protein Gels as Affected by Refined Carrageenan and Various Salts;Journal of Food Quality;2012-12-17

2. EFFECTS OF PARTIAL AND COMPLETE REPLACEMENT OF SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON THE TEXTURE, FLAVOR AND WATER-HOLDING CAPACITY OF MARINATED BROILER BREAST FILLETS;Journal of Texture Studies;2011-11-16

3. Application of by-products from industrial processing of potato flour and yellow peas as ingredients in low-fat high-fibre sausages;European Food Research and Technology;2005-03-24

4. IONIC STRENGTH AND CHLORIDE SALT EFFECTS ON THE PERFORMANCE OF CARRAGEENANS IN A MODEL SYSTEM SAUSAGE;Journal of Muscle Foods;1995-10

5. Low-Fat Bologna and Beaker Sausage: Effects of Carrageenans and Chloride Salts;Journal of Food Science;1994-09

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