Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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2. Collagen as a lean or fat replacement in pork sausage;Arganosa;Journal of Food Quality,1987
3. Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution;Bradford;Journal of Food Science,1993
4. Sodium lactate effects on shelf-life, sensory, and physical characteristics of fresh pork sausage;Brewer;Journal of Food Science,1991
5. External concentration of organic acid anions and pH: Key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods;Carpenter;Journal of Food Science,2009
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