Additives: functional-Reference-Cited by-同舟云学术

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Additives: functional

Published:2022 Issue: Volume: Page:
ISSN:
Container-title:Reference Module in Food Science
language:
Short-container-title:

Author:

Mills Edward

Publisher

Elsevier

Reference6 articles.

1. Nitrite-Cured Meat: A Food Safety Issue in Perspective;Cassens,1990

2. Salt intake from processed meat products: benefits, risks and evolving practices;Gaëlle;Compr. Rev. Food Sci. Food Saf.,2019

3. Influence of Xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure;Gina Villamonte;J. Food Sci.,2015

4. Effect of salt reduction on growth of Listeria monocytogenes in meat and poultry systems;Harper;J. Food Sci.,2012

5. Cured meat products without direct addition of nitrate or nitrite: what are the issues?;Sebranek;Meat Sci.,2007

Cited by 1 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. The influence of ionic polysaccharides on the physicochemical and techno-functional properties of soy proteins; a comprehensive review;Carbohydrate Polymers;2023-11

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