Author:
Jung Samooel,Kim Hyun Joo,Park Sanghoo,In Yong Hae,Choe Jun Ho,Jeon Hee-Joon,Choe Wonho,Jo Cheorun
Funder
Cooperative Research Program for Agriculture Science & Technology Development
Rural Development Administration, Institute of Green Bio Science and Technology
Seoul National University
R&D Program of Plasma Advanced Technology for Agriculture and Food
National Fusion Research Institute of Korea (NFRI)
Reference32 articles.
1. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage;Abd El-Alim;Journal of the Science of Food and Agriculture,1999
2. Substitution of nitrite by sorbate and the effect on properties of mortadella;Al-Shuibi;Meat Science,2002
3. Nitrites in cured meats Official Method 973.31;AOAC, Association of Official Analytical Chemists,1990
4. Choe, W., Park, S., Kim, K., Jo, C., Kim, H. J., & Jung, S. (2014) Method for producing plasma-treated water with maintained nitrite ion concentration. Korea Patent Submission No. 10-2014-0067665. June 3. 2014.
5. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite;de Oliveira;LWT--Food Science and Technology,2012
Cited by
120 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